Roasted Sweet Potato & Chickpea Pitas

• 2 medium sweet potatoes (about 1-1/4 pounds), peeled and cubed
• 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
• 1 medium red onion, chopped
• 3 tablespoons canola oil, divided
• 2 teaspoons garam masala
• 1/2 teaspoon salt, divided
• 2 garlic cloves, minced
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 2 cups arugula or baby spinach
• 12 whole wheat pita pocket halves, warmed
• 1/4 cup minced fresh cilantro

1. Preheat oven to 400u0b0. 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.
2. Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly.
3. Place garlic and remaining 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 salt.
4. Toss potato mixture with arugula. Spoon into pitas; top with sauce and cilantro.

sweet potatoes, chickpeas, red onion, canola oil, garam masala, salt, garlic, yogurt, lemon juice, ground cumin, arugula, whole wheat pita pocket halves, fresh cilantro

Taken from www.tasteofhome.com/recipes/roasted-sweet-potato-chickpea-pitas/ (may not work)