The chickpeas are smothered in a curry/middle eastern yogurt sauce and baked, then served in a pita (or, in this case, Harris Teeter's white flatbreads, which we are obsessed with at our house) with lettuce, tomato, and tahini sauce.
I reheated some of the Greek Lemon Rice soup to go with, and the soup had become something freakishly similar to chicken noodle flavored from sitting in the fridge. It was kind of exciting!
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