Chickpea Skillet With Greek Yogurt Spinach Food

CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE

Steps:

• In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.
• In a small bowl, stir together the yogurt, orange zest, orange juice and honey.

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)

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.

CHICKPEAS WITH BABY SPINACH

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.