This was one of the first recipes that we deemed “company worthy.” It has such a lovely mix of flavours in this dish – spinach, chickpeas, lovely spices with a nice citrus splash, and a mint yogurt sauce to top it off. We usually serve it over orzo, but it works well with pita or rice as well. Not only is it super tasty, but it’s quite healthy and super quick to prepare as well. It’s hard to beat that combination.
It had been awhile since we’d made it, and we really enjoyed rediscovering it. It’s from one of our many Moosewood cookbooks: Low-Fat Favorites.
- 2/3 cup plain nonfat yogurt
- 1 small garlic clove, minced or pressed
- 1 teaspoon chopped fresh mint (or 1/2teaspoon dried)
- dash of salt
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 1 red bell pepper, seeded & cubed
- 2 teaspoon ground cumin
- pinch of saffron
- 1 1/2 cups canned chickpeas, with liquid reserved (16 ounce can)
- 10 ounces spinach, rinsed, stemmed, and coarsely chopped
- 2 tablespoons fresh lemon juice
- salt and pepper to taste
Cooked Orzo (or rice or pita)
- Combine the yogurt, garlic, mint, and salt in a small bowl and set aside to blend the flavors.
- In a skillet, satue the onions in the oil on medium heat until softened, about 6 to 8 minutes.
- Add the bell pepper, coriander, cumin, and saffron and continue to saute for another 2-3 minutes, stirring often.
- Stir in the chickpeas and 1/4 cup of their liquid and simmer for about 5 minutes, until the peppers are just tender, adding more of the reserved chickpea liquid if necessary.
- Add the spinach and cook, stirring often, for 2-3minutes, until the spinach is bright and wilted. Stir in the lemon juice and add salt & pepper. (Don’t do this step too early – if you put the lemon juice on too early it’s really strong)
Serve immediately on orzo (or rice) topped with the yogurt sauce.