Curried Chickpea Dip with Pita Toasts

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon canola oil 
• 0.8 teaspoon curry powder 
• 0.5 cup cilantro leaves fresh chopped
• 0.5 teaspoon garlic powder 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cumin 
• 2 tablespoons mango chutney 
• 15 ounce no-salt-added chickpeas drained canned (garbanzo beans)
• 1 cup onion chopped
• 0.5 cup peas green frozen thawed
• 4 6-inch pitas split ()
• 0.5 cup raisins 
• 16 ounce salsa organic

Equipment

• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 40
2. Cut each pita half into 8 wedges to form 64 wedges. Arrange wedges in a single layer on a baking sheet. Lightly coat wedges with cooking spray; sprinkle evenly with garlic powder.
3. Bake at 400 for 7 minutes or until lightly browned and crisp.
4. Heat oil in a large saucepan over medium-high heat.
5. Add onion to pan; saut 4 minutes or until lightly browned. Stir in raisins, cilantro, peas, mango chutney, curry powder, cinnamon, cumin, pepper, chickpeas, and salsa. Reduce heat, and simmer 10 minutes or until slightly thick.
6. Serve with pita chips.