Curry Chickpea Pitas with Carrot-Pepper Salad

Curry Chickpea Pitas

with Carrot-Pepper Salad

25 MIN
2 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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tips & techniques
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

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:
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