Middle-Eastern Chickpeas with Spinach
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
2/3 c plain nonfat yogurt1 small garlic clove, minced or pressed1 tsp chopped fresh mint (1/2 tsp dried)salt1 medium onion, chopped2 tsp olive oil1 red bell pepper, seeded and cubed2 tsp ground coriander1 tsp ground cuminpinch of saffron1 1/2 c canned chickpeas, with liquid reserved (16 oz can)10 oz spinach, rinsed, stemmed, and coarsely chopped2 T fresh lemon juicesalt and pepper to taste
Combine yogurt, garlic, mint and dash of salt and set aside to blend flavors.
Saute onions in oil on medium heat until soft, about 6-8 min.
Add bell pepper, coriander, cumin, saffron (I omitted) and saute 2-3 min more, stirring often. Stir in chickpeas and 1/4 c of their liquid and simmer for about 5 min, until peppers are just tender, adding more liquid if necessary. Add spinach and cook, stirring often, for 2-3 minutes, until spinach is bright and wilted. Stir in lemon juice and add salt and pepper. Serve immediately on orzo topped with yogurt sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user PATTYINATHENS.
Saute onions in oil on medium heat until soft, about 6-8 min.
Add bell pepper, coriander, cumin, saffron (I omitted) and saute 2-3 min more, stirring often. Stir in chickpeas and 1/4 c of their liquid and simmer for about 5 min, until peppers are just tender, adding more liquid if necessary. Add spinach and cook, stirring often, for 2-3 minutes, until spinach is bright and wilted. Stir in lemon juice and add salt and pepper. Serve immediately on orzo topped with yogurt sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user PATTYINATHENS.
Nutritional Info Amount Per Serving
- Calories: 336.2
- Total Fat: 6.9 g
- Cholesterol: 2.5 mg
- Sodium: 645.9 mg
- Total Carbs: 55.4 g
- Dietary Fiber: 10.9 g
- Protein: 16.0 g
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