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Name: Middle Eastern Chickpeas with Spinach
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: Sauce; 2/3 cup plain, non-fat yogurt; 1 small garlic clove; .5 tsp. dried mint; dash salt; Beans; 1 medium onion chopped; 2 tsp. olive oil; 1 red bell pepper seeded and cubed; 2 tsp. ground coriander; 1 tsp. ground cumin; pinch saffron; 1 1/2 cups canned chickpeas liquid reserved; 10 ounces spinach rinsed, stemmed, coarsely chopped; 2 Tbsp. fresh lemon juice; to taste salt; to taste pepper; Pasta; cooked orzo

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INGREDIENTS

Sauce
2/3 cup plain, non-fat yogurt
1 small garlic clove
.5 tsp. dried mint
dash salt
Beans
1 medium onion ; chopped
2 tsp. olive oil
1 red bell pepper ; seeded and cubed
2 tsp. ground coriander
1 tsp. ground cumin
pinch saffron
1 1/2 cups canned chickpeas ; liquid reserved
10 ounces spinach ; rinsed, stemmed, coarsely chopped
2 Tbsp. fresh lemon juice
to taste salt
to taste pepper
Pasta
cooked orzo

Servings

INSTRUCTIONS

Combine the yogurt, garlic, mint, and salt in a bowl and set aside to blend the flavors.

In a skillet, saute the onions in the oil on medium heat until softened, about 6-8 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 2-3 minutes, until the spinach is bright and wilted.

Stir in the lemon juice and add salt and pepper.

Serve immediately on orzo topped with the yogurt sauce.

NOTES

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Middle Eastern Chickpeas with Spinach

Sauce 
2/3 cup plain, non-fat yogurt 
1 small garlic clove 
.5 tsp. dried mint 
 dash salt 
  Beans 
1 medium onion chopped
2 tsp. olive oil 
1  red bell pepper seeded and cubed
2 tsp. ground coriander 
1 tsp. ground cumin 
 pinch saffron 
1 1/2 cups canned chickpeas liquid reserved
10 ounces spinach rinsed, stemmed, coarsely chopped
2 Tbsp. fresh lemon juice 
 to taste salt 
 to taste pepper 
  Pasta 
  cooked orzo

Combine the yogurt, garlic, mint, and salt in a bowl and set aside to blend the flavors.

In a skillet, saute the onions in the oil on medium heat until softened, about 6-8 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 2-3 minutes, until the spinach is bright and wilted.

Stir in the lemon juice and add salt and pepper.

Serve immediately on orzo topped with the yogurt sauce.

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Nutrition

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Serving Size: 1 Serving (1149g)
Recipe Makes: 4 Servings

Calories: 600
Calories from Fat: 172 (29%)

Amt Per Serving		% DV

	Total Fat 19.1g	26 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 3.1g
Cholesterol 2.4mg		1 %
Sodium 993.4mg		34 %
Potassium 4370.4mg		115 %
Total Carbohydrate 86.9g		26 %
	Dietary Fiber 22.6g	90 %
	Sugars, other 64.3g
Protein 32.9g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 600

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