Let's have an ode to Moosewood Restaurant cookbooks, shall we?
Moosewood, O Moosewood
Your recipes sweet;
Okay, so I'm not good at poetry on the fly. But this recipe was worthy of a 5-second ode. So good for you! So many flavors! So easy! Can so easily be made vegan with a simple switch from regular yogurt to soy plain yogurt!
Bravo, Moosewood. You've outdone yourself. Again.
Middle Eastern Chickpeas with Spinach (from Moosewood Restaurant Low-Fat Favorites cookbook)
-2/3 cup plain nonfat yogurt
-1 small garlic clove, minced or pressed
-1 teaspoon chopped fresh mint (1/2 teaspoon sdried)
-1/8 teaspoon salt
-1 medium onion, chopped
-2 teaspoons olilve oil
-1 red bell pepper, seeded and cubed
-2 teaspoons coriander
-1 teaspoon cumin
-pinch of saffron
-1 1/2 cups canned chickpeas, with liquid reserved (**NOTE: I used almost double this amount, because, well...I'm in love with chickpeas.**)
-10 ounces spinach, rinsed, stemmed, and coarsely chopped (**NOTE: I used a 10oz frozen package, thawed and squeezed of liquid**)
-2 tablespoons lemon juice
-Salt and pepper to taste
-1/2 - 3/4 box uncooked orzo (but then you should, y'know, cook it)
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 6-8 minutes. Add the bell pepper, coriander, cumin, and saffron and continue to saute 2-3 minutes, stirring often.
3. Stir in the chickpeas and 1/4 cup of their liquid, simmer for 5 minutes. Cook until peppers are just tender, adding more of the reserved liquid if necessary.
4. Add the spinach and cook, stirring often, for 2-3 minutes, or until the spinach is bright and wilted. Stir in the lemon juice and add salt and pepper.
5. Serve immediately on a bed of orzo, topped with yogurt sauce.
-Calories: 342, Protein: 14.3g, Fat: 4.7g, Carbs: 62.2g