1. Preheat oven to 425 degrees.

To make the sauce

1. Heat oil in a large pan over medium heat.

2. Add onion and garlic, and sauté until softened.

3. Add the spices, salt, and tomato to the pan, and continue to cook until the tomato releases its juice.

4. Add the spinach, stir, and put a lid on the pan. Continue to cook, stirring occasionally, for 10 minutes.

5. Pour the spinach mixture and lemon juice into a blender or food processor, and process on high until smooth. Scrape down sides as needed. If the mixture becomes too thick, add a little water or vegetable broth.

Prepare the chickpeas

1. Combine spices for chickpeas in a small bowl, and mix with chickpeas and oil.

Assemble and bake

1. Arrange the pitas on a baking sheet in a single layer.

2. Divide sauce, chickpeas, and diced mango among the 4 pitas.
3. Bake for 10 minutes until warmed through.
4. Garnish with yogurt and cilantro, if desired.