Prep 10 mins
Cook 10 mins
This is both tasty and pretty. Kale might be good in place of the spinach.
- 2⁄3 cup plain yogurt
- 1 garlic clove, minced
- 1 teaspoon of 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
- Combine yogurt, garlic, mint, and salt in a bowl. Set aside and let flavors mingle.
- In a skillet, sauté the onion in the oil over medium heat until softened.
- Add bell pepper, coriander, and cumin. Sauté for 2-3 minutes longer.
- Stir in the chickpeas and ¼ cup of their liquid. Simmer for 5 minutes, until the pepper are just tender, adding more of the chickpea liquid if necessary.
- Add spinach and cook until the spinach is bright and wilted.
- Stir in lemon juice and add salt and pepper. Serve immediately on top of the orzo topped with the yogurt sauce.
A quick and easy recipe that's tasty too. The amount written here only fed 2 of us! Could feed 3 if served with bread or salad. Used rice instead of of orzo pasta, and used a lot more mint (we like it!). Otherwise as written. Good recipe - we'll use it again. Thanks.