Veg Main Dishes

Crispy Chickpea Pitas

Crispy Chickpea Pita Recipe

From Real Simple

Crispy Chickpea Pita

From


3 tablespoons olive oil
2 15.5-ounce cans chickpeas, rinsed and drained
3 tablespoons fresh lemon juice
1/4 cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 plum tomatoes, diced
4 pitas or pieces flat bread, warmed
1 8-ounce container hummus
1 small red onion, thinly sliced
1 teaspoon hot sauce (such as Tabasco)
1/2 cup plain yogurt
1 lemon, cut into wedges

Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, until slightly browned, about 5 minutes. Remove from heat. Add the lemon juice, chopped parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and toss.

In a small bowl, combine the whole parsley leaves, tomatoes, and the remaining oil, salt, and pepper.

Divide the warm pitas or flat bread among individual plates and spread with the hummus. Top with the chickpeas, onion, and hot sauce. Serve with the parsley salad, yogurt, and lemon wedges.

Tip: For a particularly rich and tangy topping, use thick, creamy Greek yogurt.

Yield: Makes 4 servings

CALORIES 668 (32% from fat); FAT 24g (sat 2g); SUGAR 16g; PROTEIN 23g; CHOLESTEROL 5mg; SODIUM 1,528mg; FIBER 15g; CARBOHYDRATE 96g

Real Simple, MARCH 2007

Greek Melt

From Real Simple Website

Greek Melt

From

object2=">1 pint cherry tomatoes, halved
object2=">2 tablespoons olive oil
object2=">1 teaspoon kosher salt
object2=">4 ounces crumbled Feta cheese
object2=">2/3 cup plain yogurt
object2="> Juice of half a lemon
object2=">2 cloves garlic, thinly sliced
object2=">1/4 teaspoon red pepper flakes
object2=">1 10-ounce bag cleaned spinach
object2=">2 pitas

Heat oven to 400º F. Toss the tomatoes with 1 tablespoon of the

olive oil and 1/4 teaspoon of the salt. Arrange the tomatoes, cut-side up, on a baking sheet. Bake until they are just softened, about 10 minutes. Meanwhile, whisk together the Feta, yogurt, lemon juice, and 1/4 teaspoon of the salt; set aside. Place a medium skillet over medium heat. Add 1/2 tablespoon of the olive oil to the skillet. Add the garlic and red pepper flakes. Cook, stirring occasionally, until the garlic is softened and just turning golden. Add the spinach and the remaining salt. Cook, tossing occasionally, until the spinach is just wilted, about 4 minutes. Brush both sides of the pitas with the remaining olive oil. Place in the oven and heat until lightly toasted, about 2 minutes per side. (You can also do this on a medium-hot grill.) Place the pitas on plates. Top with the spinach and tomatoes. Drizzle the yogurt-Feta sauce on top and serve.

Yield: Makes 2 sandwiches

NUTRITION PER SERVING
CALORIES 553(0% from fat); FAT 28g (sat 11g); PROTEIN 23mg; CHOLESTEROL 55mg; CALCIUM 644mg; SODIUM 2283mg; FIBER 6g; CARBOHYDRATE 55g; IRON 6mg

Sara Neumeier
Real Simple, AUGUST 2004