Spiced Chickpea and Spinach Pockets

Using store-bought pizza dough and pre-made chana masala to make these flavorful stuffed pockets, dinner comes together in a snap.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 extra-virgin olive oil for baking sheet
• 10 oz instant chana masala (such as Tasty Bite or Maya Kaimal)
• 1 Tbsp extra-virgin olive oil
• 5 oz baby spinach
• 1 lb store-bought pizza dough room temperature
• 0 all-purpose flour for surface
• 1 large egg beaten to blend
• 2 tsp sesame seeds
• 1 cup plain whole-milk yogurt
• 2 Tbsp extra-virgin olive oil
• 0 kosher salt
• 0 Kashmiri or other red chile powder optional

Instructions

1. Preheat oven to 400°F. Rub a rimmed baking sheet with extra-virgin olive oil.
2. Place the package of instant chana masala in a medium bowl.
3. Heat 1 Tbsp. of olive oil in a medium pot over medium-high heat. Add baby spinach and cook until wilted.
4. Mix wilted spinach with chana masala in the bowl.
5. Divide pizza dough into 4 equal portions, roll each into a 5" round on a floured surface. Fill each round with the spinach mix, fold and seal edges to create half-moons.
6. Brush pockets with beaten egg and sprinkle with sesame seeds. Bake until golden brown and crisp.
7. Meanwhile, whisk together plain whole-milk yogurt, remaining olive oil, and a big pinch of kosher salt. Optionally sprinkle with red chile powder or paprika.
8. Serve the pockets warm with the yogurt sauce.