Ingredients
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2/3 cup low-fat plain yogurt
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2 garlic cloves, crushed
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3/4 teaspoon thyme
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3/4 teaspoon oregano
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1/8-1/4 teaspoon salt
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2 tablespoons lemon juice
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1 tablespoon olive oil
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1 large red bell pepper, seeded and chopped
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1/2 cup chopped onion
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8 ounces mushrooms, halved (large ones quartered)
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1 (15 ounce) can chickpeas, drained
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12 ounces fresh spinach, chopped
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1/4 teaspoon fresh ground pepper
Instructions
- In a small bowl, mix together yogurt, garlic, herbs, salt, pepper and lemon juice. Set aside.
- In a large skillet, over med-high heat, sauté the peppers and onion in the oil for about 3 to 5 minutes.
- Add the mushrooms, and cook and stir until mushrooms are soft. Add some water if necessary to prevent sticking.
- Add chickpeas and spinach, and cook just until spinach begins to wilt.
- Pour into a serving bowl and pour reserved yogurt sauce over top. Serve warm.