Curried Chickpea Pita Sandwich

reek cuisine caught my attention only recently, about a little over a year ago. Growing up Greek and Mediterranean cuisines we mostly alien to us but coming to the US I started hearing a lot about it. When hubby and I tried it at one of our local restaurants, I was blown over. What really got my attention was the fabulous use of spices that made me feel right at home.

Since then I have tried a few variations of Greek food especially by way of fusion with Indian cooking. This dish is in the same genre. It is so well liked by hubby and I alike, that I mostly keep pita pockets handy so I can quickly put together a quick fix lunch or dinner especially at those times when you are craving spicy Indian flavors but you would rather not go through making an elaborate meal.

When you take a bite into it, you get the fresh taste of the tangy yogurt mint chutney combined with the fresh lettuce and the veggies. As you chew on that, the spicy chickpea taste takes over like an explosion of flavors in your mouth. The bread helps bind it all together into a cohesive meal. The spiciness of the curried chickpeas combined with the clean fresh flavors of the yogurt and veggies gives this sandwich a very unique and fabulous flavor profile that you would want to go back to again and again... like we do.

Ingredients:

Whole Wheat Pita Pockets ......................... 4

Lettuce, tomato, cucumber ........................ as needed

Greek or plain yogurt ............................... 1/4 cup

Mint chutney ......................................... 2 tbsp

For the filling-

Garbanzo or chickpeas ............................ 1 cup soaked overnight and boiled or one 15 oz can washed and drained

Oil .................................................... 2 tbsp

Onion ................................................. 2 medium finely chopped
Ginger-garlic paste ................................. 1 1/2 tsp

Chhole masala ....................................... 2 1/2 tbsp

Tomato puree ....................................... 3/4 cup

Cilantro leaves ...................................... 2 tbsp

Method:

For the curried chickpeas -

1. Boil the chickpeas with 3 cups of water in a pressure cooker for 5-6 whistles or till they are tender. Drain and set aside. If using canned, drain, rinse and use.

2. Heat oil in a pan on medium heat and add the onions and saute till they get light brown in color, add in the ginger-garlic paste and saute for 2 minutes.

3. Add 2 tbsp of chhole masala and tomato puree and cook for 4-5 minutes.

4. Add the boiled chickpeas with 1/4 cup water and cook till oil starts separating from the mixture. Sprinkle the remaining chhole masala and cilantro. Set aside.

5. Mix the mint chutney with yogurt and beat till it mixes properly.

6. To assemble the sandwich, heat the pita pockets for a minute on each side on a non stick pan. Spread the mint chutney spread. Stuff with greens and vegetables of your choice, stuff the chickpeas. Pour more chutney spread if you want. Scoop on top some hummus and sour cream if you want. Serve immediately. ENJOY!

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