Roasted Sweet Potato & Chickpea Pitas
  1. Preheat oven to 400°. Place potatoes in a large microwave-safe bowl; microwave, covered, on high 5 minutes. Stir in chickpeas and onion; toss with 2 tablespoons oil, garam masala and ¼ teaspoon salt.

  2. Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly.

  3. Place garlic and remaining 1 Tbsp. oil in a small microwave-safe bowl; microwave on high until garlic is lightly browned, 1 to 1-½ minutes. Stir in yogurt, lemon juice, cumin and remaining ¼ tsp. salt.

  4. Toss potato mixture with arugula. Spoon into pitas; top with sauce and cilantro.

Course🍽️Main Course

Diets🥕Vegetarian...

CategoryPita

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

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