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Chickpeas and Spinach in a Yogurt Sauce
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 152.0
Total Carbs 26.4 g
Dietary Fiber 3.4 g
Sugars 4.6 g
Total Fat 2.0 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 107.4 mg
Protein 6.2 g
Sodium 165.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0.6667 cup  Yogurt, plain, nonfat
1 each  medium garlic cloves
1 oz  fresh mint
1 pinch  salt
1 each  medium onions
2 tsp  olive oil
1 each  small red bell peppers
2 tsp  ground coriander
1 tsp  ground cumin
1 pinch  saffron
1 1/2 cup  Peas, chickpea, canned
10 oz  fresh chopped spinach
2 tbsp  fresh lemon juice
1 pinch  salt and pepper
2 cup  orzo pasta
  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

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