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Title: Roasted Sweet Potato & Chickpea Pitas
Categories: Potatoes, Vegetables, Breads, Herbs, Dairy
Yield: 6 servings

2 md Sweet potatoes; peeled,
- diced
30 oz (2 cans) chickpeas/garbanzo
- beans; rinsed, drained
1 md Red onion; chopped
3 tb Oil; divided
2 ts Garam masala
1/2 ts Salt; divided
2 cl Garlic, minced
1 c Plain Greek yogurt
1 tb Lemon juice
1 ts Ground cumin
2 c Arugula or baby spinach
12 Whole wheat pita pocket
- halves; warmed
1/4 c Minced fresh cilantro

Set oven @ 400oF/205oC.

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
1/4 teaspoon salt.

Spread into a 15" X 10" X 1" pan. Roast until potatoes
are tender, about 15 minutes. Cool slightly.

Place garlic and remaining 1 Tbsp. oil in a small
microwave-safe bowl; microwave on high until garlic is
lightly browned, 1 to 1-1/2 minutes. Stir in yogurt,
lemon juice, cumin and remaining 1/4 tsp. salt.

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

Beth Jacobson, Milwaukee, Wisconsin

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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