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Spinach & Chickpeas with Yogurt

This is one of my favorite Springtime side-dishes. It's so tasty!


  • 1 large yellow onion, diced

  • 1 clove garlic, minced

  • 2 tbs. olive oil

  • 6 cups of fresh baby spinach (or use a 10-oz box of frozen spinach, thawed, and squeezed-dry)

  • 15-oz can chickpeas, drained

  • 1 cup golden raisins

  • ½ cup toasted pine nuts

  • ½ tsp. nutmeg

  • Salt and pepper to taste

  • 1/2 cup plain or vanilla nonfat yogurt (use dairy-free yogurt if you can’t have dairy, such as coconut milk yogurt).


  • Toast pine nuts in a nonstick sauté pan over medium-high heat. Stir constantly, until pine nuts are browned on both sides. Remove from pan immediately to prevent burning and set aside.

  • In a large skillet, sauté onion and garlic in oil until onion begins to soften, about 5 minutes. After 3 minutes, if using fresh spinach, add it in with the onion and garlic and continue sautéing.

  • Transfer onion mixture to food processor or blender; if using frozen spinach, add it in here. Puree until smooth.

  • Return to skillet; and add chickpeas, raisins, pine nuts, nutmeg, and salt and pepper.

  • Sauté over medium heat for about 5 minutes until heated through.

  • Stir in yogurt.

Serve warm and have a small dish of yogurt on the side, so people can add a dollop to their serving.


Original recipe from Vegetarian Times magazine.

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