Chickpea and Spinach Stir Fry with Yogurt Sauce
A quick and gut-friendly vegetarian stir fry featuring chickpeas, fresh spinach, and a creamy yogurt sauce, perfect for a nourishing meal.
5 min
Prep
10 min
Cook
4
Serves
230
Calories
Macros · per serving
10g protein
31g carbs
9g fat
Ingredients
For 4 servings
- 2 cups canned chickpeas
- 4 cups fresh spinach
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain and rinse the canned chickpeas thoroughly.
- 2
Chop the onion and mince the garlic cloves.
- 3
Heat olive oil in a large pan over medium heat.
- 4
Add the chopped onion and minced garlic to the pan, and sauté until the onion is soft and translucent, about 3 minutes.
- 5
Add the chickpeas to the pan, sprinkle with ground cumin, and stir well to combine. Cook for another 3 minutes.
- 6
Add the fresh spinach to the pan, stirring occasionally until wilted, about 2 minutes.
- 7
Season with salt and black pepper to taste, then remove from heat.
- 8
In a small bowl, whisk together plain yogurt and lemon juice until smooth.
- 9
Serve the chickpea and spinach mixture hot, drizzled with the yogurt sauce.
Cook it this week.
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