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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chickpeas and Spinach in a Yogurt Sauce

Source: dLife

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

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 2.0 Fat, 0.4 Vegetables, 0.0 Fruits, 0.1 Milk, 0.4 Starch, 0.2 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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Servings

Ingredients

0.6667
0.6667 cup Yogurt, plain, nonfat 1.0
1 each medium garlic cloves 1.0
1 oz fresh mint 1.0
1 pinch salt 1.0
1 each medium onions 2.0
2 tsp olive oil 1.0
1 each small red bell peppers 2.0
2 tsp ground coriander 1.0
1 tsp ground cumin 1.0
1 pinch saffron 1.5
1 1/2 cup Peas, chickpea, canned 10.0
10 oz fresh chopped spinach 2.0
2 tbsp fresh lemon juice 1.0
1 pinch salt and pepper 2.0
2 cup orzo pasta

Directions

Combine the yogurt, garlic, mint, and salt in a bowl and set aside to blend the flavors.
In a skillet, saute the onions in the oil on medium heat until softened, about 6 to 8 minutes.
Add the bell pepper, coriander, cumin, and saffron and continue to saute for another 2 or 3 minutes, stirring often.
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.
Add the spinach and cook, stirring often, for 2 or 3 minutes, until the spinach is bright and wilted.
Stir in the lemon juice and add salt and pepper.
Serve immediately on orzo topped with the yogurt sauce