Chickpea and Spinach Stir-Fry with Yogurt Sauce
A quick and nutritious chickpea and spinach stir-fry topped with a refreshing yogurt sauce, perfect for a gut-friendly meal.
5 min
Prep
12 min
Cook
4
Serves
320
Calories
Macros · per serving
13g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 2 tablespoon olive oil
- 1 red onion
- 2 clove garlic
- 2 15 oz can canned chickpeas
- 4 cup baby spinach
- 1 cup yogurt
- 2 tablespoon lemon juice
- 1 teaspoon ground cumin
- salt — to taste
- black pepper — to taste
- 2 tablespoon fresh parsley
Instructions
- 1
Drain and rinse the canned chickpeas under cold water.
- 2
Finely chop the red onion and mince the garlic cloves.
- 3
Heat olive oil in a large skillet over medium heat.
- 4
Add the onion to the skillet and sauté for 2-3 minutes until translucent.
- 5
Add the minced garlic and ground cumin, stirring for another minute until fragrant.
- 6
Stir in the chickpeas and cook for 3-4 minutes until heated through.
- 7
Add the baby spinach to the skillet, cooking until just wilted, about 2 minutes.
- 8
Season with salt and black pepper to taste.
- 9
In a small bowl, mix yogurt, lemon juice, and a pinch of salt.
- 10
Serve the chickpea and spinach stir-fry on plates, topped with a dollop of yogurt sauce and sprinkled with fresh parsley.
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