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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is both tasty and pretty. Kale might be good in place of the spinach. Ingredients:
2/3 cup plain yogurt |
1 garlic clove, minced |
1 teaspoon fresh mint, chopped |
1 dash salt |
1 medium onion, chopped |
2 teaspoons olive oil |
1 red bell pepper, seeded and cubed |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1 (16 ounce) can chickpeas |
10 ounces spinach, coarsely chopped |
salt and pepper |
cooked orzo pasta |
Directions:
1. Combine yogurt, garlic, mint, and salt in a bowl. Set aside and let flavors mingle.
2. In a skillet, sauté the onion in the oil over medium heat until softened.
3. Add bell pepper, coriander, and cumin. Sauté for 2-3 minutes longer.
4. Stir in the chickpeas and 1/4 cup of their liquid. Simmer for 5 minutes, until the pepper are just tender, adding more of the chickpea liquid if necessary.
5. Add spinach and cook until the spinach is bright and wilted.
6. Stir in lemon juice and add salt and pepper. Serve immediately on top of the orzo topped with the yogurt sauce.
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