Source: dLife

A tangy dish of chickpeas, yogurt, and spinach served on a bed of orzo.

Servings

0.67 cup Yogurt, plain, nonfat
1 medium garlic cloves , minced or pressed
1 oz fresh mint (or 1/2 teaspoon dried)
1 pinch salt
1 medium onions , chopped
2 tsp olive oil
1 small red bell peppers , seeded and cubed
2 tsp ground coriander
1 tsp ground cumin
1 pinch saffron
1.5 cup Peas, chickpea, canned , with liquid reserved (16 oz can)
10 oz fresh chopped spinach , rinsed, and stemmed
2 tbsp fresh lemon juice
1 pinch salt and pepper
2 cup orzo pasta , cooked

1 Combine the yogurt, garlic, mint, and salt in a bowl and set aside to blend the flavors.
2 In a skillet, saute the onions in the oil on medium heat until softened, about 6 to 8 minutes.
3 Add the bell pepper, coriander, cumin, and saffron and continue to saute for another 2 or 3 minutes, stirring often.
4 Stir in the chickpeas and 1/4 cup of their liquid and simmer for about 5 minutes, until the peppers are just tender, adding more of the reserved chickpea liquid if necessary.
5 Add the spinach and cook, stirring often, for 2 or 3 minutes, until the spinach is bright and wilted.
6 Stir in the lemon juice and add salt and pepper.
7 Serve immediately on orzo topped with the yogurt sauce

This handsome dish goes well with pita, couscous, or rice.