Middle-Eastern Chickpeas with Spinach

2/3 c plain nonfat yogurt
1 small garlic clove, minced or pressed
1 tsp chopped fresh mint (1/2 tsp dried)
salt
1 medium onion, chopped
2 tsp olive oil
1 red bell pepper, seeded and cubed
2 tsp ground coriander
1 tsp ground cumin
pinch of saffron
1 1/2 c canned chickpeas, with liquid reserved (16 oz can)
10 oz spinach, rinsed, stemmed, and coarsely chopped
2 T fresh lemon juice
salt 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.