1. In a skillet, cook the onion in the oil over medium heat until softened. 2. Add bell pepper, coriander, cumin, and tumeric. Cook for 2-3 minutes longer. 3. Add the chickpeas and 4 T of their liquid. Simmer for 5 minutes, until the pepper is tender, adding about 2 T more of the reserved liquid as necessary. 4. Add spinach and cook until the spinach is bright and wilted. 5. Stir in lemon juice and add salt and pepper. 6. Combine yogurt, garlic, cucumber, and salt in a bowl. Serve with the chickpeas. ---------------------------------------------------------------------------
Nutrition
Ingredients
