Crispy Chickpea & Spinach Pide with Charred Tomato Compote

Ingredients

• 1 lb whole wheat pita dough, store-bought or homemade
• 1.5 cups canned chickpeas, drained and patted dry
• 4 cups fresh spinach, packed
• 1.5 cups cherry tomatoes, halved
• 0.75 cup crumbled feta cheese
• 5 tbsp extra virgin olive oil, divided
• 4 cloves garlic cloves, minced
• 0.5 medium red onion, thinly sliced
• 1 tsp cumin
• 0.75 tsp smoked paprika
• 0.5 tsp sumac, optional but recommended
• 2 tbsp lemon juice
• 0.75 cup plain Greek yogurt
• 1 medium English cucumber, diced
• 2 tbsp fresh dill, chopped

Instructions

1. 1

   Preheat oven to 425°F. Toss chickpeas with 2 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on baking sheet and roast for 12-15 minutes until crispy.

2. 2

   While chickpeas roast, heat 1 tbsp olive oil in a large skillet over medium heat. Sauté red onion until softened, about 3 minutes. Add garlic and cook 1 minute until fragrant.