Chickpea and Lentil Curry with CHICKEN over Toasted Pita

abc.go.com

subheading: STEWED CHICKPEAS AND LENTILS:

1 and ½ tablespoons olive oil (divided)

1 yellow onion (peeled, small dice)

subheading: 3 cloves garlic (peeled, minced):

2 tablespoons yellow curry powder

1 teaspoon ground cumin

pinch crushed red pepper flakes

1 package of frozen spinach (squeezed of any excess moisture)

1 (28-ounce) can tomato puree

1 and ½ cups red lentils

2 (15-ounce) cans chickpeas (drained)

2 cups vegetable stock

Kosher salt and freshly ground black pepper (to taste)

subheading: TOASTED PITA:

4 whole wheat pita

1 tablespoon olive oil

2 teaspoons fresh oregano (finely chopped)

2 teaspoons fresh thyme (finely chopped)

2 teaspoons sesame seeds

Kosher salt (to taste)

SEASONED YOGURT

1 cup Greek yogurt

1 clove garlic (peeled, grated)

½ lemon (zested, juiced)

subheading: ¼ cup parsley (finely chopped, to garnish):

Kosher salt and freshly ground black pepper (to taste)

Directions at abc.go.com

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