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Chickpea Coconut Curry Korma Pitas


  • 1 (7-ounce) packet Saffron Road Coconut Curry Simmer Sauce
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 3 to 4 pita pockets
  • 1 cup cherry tomatoes, chopped
  • 2 cups baby spinach
  • 1 bunch green onion, chopped


  1. Heat the Coconut Curry Simmer Sauce in a small saucepan, stirring occasionally, until it comes to a full boil. Reduce heat slightly and add the chickpeas. Stir well and continue heating until everything is coated and the chickpeas are heated through.
  2. Stuff pita pockets with spinach, chickpea coconut curry mixture, cherry tomatoes, and green onion. Serve!
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