Roasted Sweet Potato & Chickpea Pitas
Here's a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner. —Beth Jacobson, Milwaukee, Wisconsin
Ingredients
- 2 medium sweet potatoes (about 1-1/4 pounds), peeled and cubed
- 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
- 1 medium red onion, chopped
- 3 tablespoons canola oil, divided
- 2 teaspoons garam masala
- 1/2 teaspoon salt, divided
- 2 garlic cloves, minced
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 2 cups arugula or baby spinach
- 12 whole wheat pita pocket halves, warmed
- 1/4 cup minced fresh cilantro
