INGREDIENTS
2 15 ounce cans
Chickpeas
4 cloves
Garlic
1/2
Lemon
2 tsp
Oregano, fresh
1/4 cup
Parsley
1 1/2 cups
Red lentils
1
package Spinach, frozen
2 tsp
Thyme, fresh
1
Yellow onion, small
1 28 ounce can
Tomato puree
2 cups
Vegetable stock
2 tbsp
Curry powder, yellow
1
Kosher salt
2
Kosher salt and freshly ground black pepper
1 pinch
Red pepper flakes
2 tsp
Sesame seeds
2 1/2 tbsp
Olive oil
1 tsp
Cumin, ground
4
Pita, whole wheat
1 cup
Greek yogurt