Equipment
Ingredients
Yogurt Sauce
- 150 g plain greek yogurt, chilled
- 15 ml lemon juice, freshly squeezed
- 5 g fresh dill, finely chopped
- 2 g kosher salt
Chickpea Skillet
- 15 ml olive oil
- 1 red onion, diced
- 3 garlic, minced
- 3 g smoked paprika
- 3 g ground cumin
- 400 g canned chickpeas, drained and rinsed
- 200 g canned diced tomatoes
- 150 g fresh spinach, washed and tough stems removed
Nutrition (per serving)
Method
In a small mixing bowl, combine the Greek yogurt, lemon juice, chopped dill, and salt. Stir well, taste for seasoning, and set aside in the refrigerator to allow the flavors to meld.
Heat the olive oil in a large skillet over medium heat. Add the diced red onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic, smoked paprika, and ground cumin to the skillet. Cook, stirring constantly, until highly fragrant, about 1 minute.
Stir in the drained chickpeas and diced tomatoes with their juices. Bring the mixture to a gentle bubble, then reduce the heat slightly. Simmer for 8 minutes to allow the sauce to thicken and the chickpeas to absorb the flavors.
Add the fresh spinach to the skillet in handfuls, folding it gently into the hot chickpea mixture. Cook until the spinach is fully wilted but still bright green, about 2 to 3 minutes.
Remove the skillet from the heat. Divide the warm chickpea and spinach mixture between shallow bowls, and top each portion with generous dollops of the chilled lemon-dill yogurt sauce.
Chef's Notes
- Pat the chickpeas completely dry after rinsing if you prefer them to have a slight bite; wet chickpeas will steam rather than saute.
- Full-fat Greek yogurt provides the best richness and acts as a creamy counterpoint to the warm spices without watering down the dish.
- To increase the protein and texture profile further, garnish with toasted pine nuts or serve alongside a whole grain like quinoa.
Storage
Refrigerator: 3 days — Store the chickpea skillet and yogurt sauce in separate airtight containers.
Freezer: 1 month — Freeze only the chickpea and spinach mixture. Yogurt sauce will split if frozen.
Reheating: Reheat the chickpea mixture gently on the stove or in the microwave until hot, then top with cold yogurt sauce.
