Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

We ship wine to the following states:
or
We ship wine to the following states:

Curry Chickpea Pitas Fill 1 Created with Sketch.

with Carrot-Pepper Salad

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This hearty vegetarian dish features a variety of bold flavors and textures in every bite: earthy beets, crispy curry-spiced chickpeas, and crunchy cucumbers dressed with creamy yogurt all come together inside warm pita bread. It’s all complete with a sweet, refreshing carrot salad served on the side.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the chickpeas:
1 Prepare & roast the chickpeas:

Preheat the oven to 450°F. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas; spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle with 2 teaspoons of olive oil and season with the curry powder; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until golden brown and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the chickpeas roast, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the cucumbers lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Roughly chop the piquante peppers. Quarter and deseed the lemon. On a paper towel-lined cutting board, medium dice the beets; place in a bowl and season with salt and pepper. To make the carrot salad, in a medium bowl, combine the grated carrots, sliced sweet peppers, chopped piquante peppers, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Warm the pitas:
3 Warm the pitas:

While the carrot salad marinates, place the pitas on a large piece of foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. 

Dress the cucumbers & serve your dish:
4 Dress the cucumbers & serve your dish:

While the pitas warm, to the bowl of seasoned cucumbers, add the yogurtthe juice of the remaining lemon wedges, and as much of garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired. Fill the warmed pitas with the dressed cucumbersroasted chickpeas, and seasoned beets. Serve the finished pitas with the carrot salad. Enjoy!  

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the chickpeas:
1 Prepare & roast the chickpeas:

Preheat the oven to 450°F. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas; spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle with 2 teaspoons of olive oil and season with the curry powder; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until golden brown and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

2 Prepare the remaining ingredients:

While the chickpeas roast, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the cucumbers lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Roughly chop the piquante peppers. Quarter and deseed the lemon. On a paper towel-lined cutting board, medium dice the beets; place in a bowl and season with salt and pepper. To make the carrot salad, in a medium bowl, combine the grated carrots, sliced sweet peppers, chopped piquante peppers, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Prepare the remaining ingredients:
Warm the pitas:
3 Warm the pitas:

While the carrot salad marinates, place the pitas on a large piece of foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. 

4 Dress the cucumbers & serve your dish:

While the pitas warm, to the bowl of seasoned cucumbers, add the yogurtthe juice of the remaining lemon wedges, and as much of garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired. Fill the warmed pitas with the dressed cucumbersroasted chickpeas, and seasoned beets. Serve the finished pitas with the carrot salad. Enjoy!  

Dress the cucumbers & serve your dish: