Ingredients
2 medium sweet potatoes (about 1-1/4 pounds), peeled and cubed2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained1 medium red onion, chopped3 tablespoons canola oil, divided 2 teaspoons garam masala1/2 teaspoon salt, divided2 garlic cloves, minced1 cup plain Greek yogurt 1 tablespoon lemon juice1 teaspoon ground cumin2 cups arugula or baby spinach12 whole wheat pita pocket halves, warmed1/4 cup minced fresh cilantro
Preparation
Preheat oven to 400°. 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 15x10x1-in. 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.
