Meatless Monday - Middle Eastern Chickpeas with Spinach - Side Challenge #8

Another recipe courtesy of Moosewood Restaurant Low-Fat Favorites. The more of these I make, the more I realize that if I prepare them again, I will halve the spices. As with others from this cookbook, I found the cumin/coriander combination to be a bit harsh - and I adore those two spices. My favorite part of the recipe was the yogurt-mint sauce, which felt refreshing. They recommend serving it with pita, couscous, rice or a bed of orzo garnished with mint sprigs.

Middle Eastern Chickpeas with Spinach

Sauce

• 2/3 c. plain nonfat yogurt
• 1 small garlic clove, minced or pressed
• 1 t. chopped fresh mint (1/2 t. dried)
• dash of salt

Beans

• 1 medium onion, chopped
• 2 t. olive oil
• 1 red bell pepper, seeded and cubed
• 2 t. ground coriander
• 1 t. ground cumin
• pinch of saffron
• 1 1/2 c. canned chickpeas, with liquid reserved (16 oz. can)
• 10 ounces spinach, rinsed, stemmed, and coarsely chopped
• 2 T. fresh lemon juice
• salt and ground black pepper to taste

Combine the sauce ingredients in a bowl and set aside to blend flavors.

In a skillet, saute the onions in the oil on medium heat until softened, about 6-8 minutes. Add the bell pepper and spices and continue to saute for another 2 or 3 minutes, stirring often. Stir in the chickpeas and 1/4 c. 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 or 3 minutes, until the spinahc is bright and wilted. Stir in the lemon juice and add salt and pepper.