
This is one of my favorite Springtime side-dishes. It's so tasty!
Ingredients:
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).
Directions:
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.
References:
Original recipe from Vegetarian Times magazine.
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