Chickpea Skillet With Greek Yogurt Spinach Recipes
CHICKPEA SKILLET WITH GREEK YOGURT & SPINACH
Steps:
- Drain one 15 oz can of chickpeas into a sieve and rinse under cold running water, finely mince 3 cloves of garlic, finely dice 1/2 of an onion and reserve 4 cups of fresh bagged spinach
- Heat a fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onions & minced garlic, mix with the olive oil, after 3 minutes and the onions are translucent, start adding the spinach, add it in batches so it doesn´t overflow out of the pan, as it welts, add more spinach, once all the spinach has been added, add the chickpeas into the pan and season with sea salt & black pepper, gently mix together until well combined, then add in a 1/4 cup of vegetable broth and let it simmer
- After simmering for 4 to 5 minutes and the broth has reduced in half, turn off the heat, then add in 1/2 cup of Greek yogurt (at room temperature) and season the yogurt with a kiss of sea salt and some freshly cracked black pepper, gently mix together until well combined, serve directly out of the pan, enjoy!
CHICKPEAS WITH SPINACH (GREEK)
Make and share this Chickpeas With Spinach (Greek) recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
- Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
- Cover and simmer for about 18 minutes, stirring occasionally.
- Add spinach and cook about 7 minutes longer, or until spinach is cooked.
- Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.
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