Spinach with Chickpeas and Yogurt

Spinach with Chickpeas and Yogurt is a tasty spring-time dish or side dish - perfect for Easter or another spring holiday.

Spinach with Chickpeas and Yogurt Recipe

Ingredients:

• 1 large yellow onion, diced

• 1 clove garlic, minced

• 2 tablespoons olive oil

• 6 cups of fresh baby spinach (or use a 10-oz box of frozen spinach, thawed, and squeezed-dry)

• 1 3/4 cup of chickpeas or a 15-oz can chickpeas, drained

• 1 cup golden raisins

• 1/2 cup toasted pine nuts

• 1/2 teaspoon nutmeg

• Salt and pepper to taste

• 1/2 cup plain or vanilla nonfat yogurt (use dairy-free yogurt if you can’t have dairy, such as coconut milk yogurt).

Directions:

• Toast pine nuts in a nonstick sauté pan over medium-high heat. Stir constantly, until pine nuts are browned on both sides. Remove from pan immediately to prevent burning and set aside.

• In a large skillet, sauté onion and garlic in oil until onion begins to soften, about 5 minutes. After 3 minutes, if using fresh spinach, add it in with the onion and garlic and continue sautéing.

• Transfer onion mixture to food processor or blender; if using frozen spinach, add it in here. Purée until smooth.

• Return to skillet; and add chickpeas, raisins, pine nuts, nutmeg, and salt and pepper.

• Sauté over medium heat for about 5 minutes until heated through.

• Stir in yogurt.

Serve warm and have a small dish of yogurt on the side, so people can add a dollop to their serving.

References:

Original recipe from Vegetarian Times Magazine