Spinach with Yogurt & Chickpeas

Spinach with Yogurt & Chickpeas
Photo by Scott Phillips


  • ½ tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • ¾ cup plain whole-milk Greek yogurt or regular whole-milk yogurt, strained
  • Two 10-oz. boxes frozen whole-leaf spinach, thawed
  • 1 small yellow onion, medium diced (about 1 cup)
  • 1 Tbs. minced fresh ginger
  • 1 tsp. garam masala
  • + 4 more ingredients
    • 2 Tbs. unsalted butter
    • ½ tsp. ground coriander
    • 3 large cloves garlic, chopped (1-½ Tbs.)
    • 1 cup canned chickpeas, drained and rinsed

Heat the butter in a large (preferably 12-inch) skillet over medium-high heat. Add the onion and sauté until soft and lightly browned, about 3 minutes. Add the garlic, ginger, garam masala, and coriander and cook very briefly, stirring constantly and taking care not to let the spices scorch or th...

View full recipe at Fine Cooking


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