Ingredients:
2/3 cup plain yogurt
1 garlic cloves, minced
1 teaspoon fresh mint, chopped
1 dash salt
1 medium onions, chopped
2 teaspoons olive oil
1 red bell peppers, seeded and cubed
2 teaspoons ground coriander
1 teaspoon ground cumin
1 (16 ounce) cans chickpeas
10 ounces spinach, coarsely chopped
salt and pepper
cooked orzo pasta
Directions:
Combine yogurt, garlic, mint, and salt in a bowl. Set aside and let flavors mingle.
In a skillet, saute the onion in the oil over medium heat until softened.
Add bell pepper, coriander, and cumin. Saute for 2-3 minutes longer.
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.
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.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.