Greek Yogurt Marry Me Chickpeas

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Zubereitung

1. - 1 can chickpeas, drained - 2 tbsp olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 tsp dried oregano - 1/2 tsp red pepper flakes (optional) - 1 cup vegetable broth - 1/2 cup sun-dried tomatoes, sliced - 1 cup fresh spinach - 1/2 cup Greek yogurt - 1/4 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil or parsley for garnish - Lemon zest (optional) Here's a step-by-step guide: 1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened (about 3 minutes). Stir in garlic and red pepper flakes (if using). Cook for 1 minute. 2. Simmer the chickpeas: Add chickpeas, vegetable broth, and dried oregano to the skillet. Bring to a simmer and cook for 8-10 minutes or until the sauce thickens slightly. 3. Wilt the greens: Add sliced sun-dried tomatoes and fresh spinach to the skillet. Fold the leaves into the hot liquid until wilted. 4. Add the creamy finish: Remove the skillet from heat and stir in Parmesan cheese until melted. Then, fold in Greek yogurt and lemon zest (if using). 5. Season and serve: Taste and adjust seasoning as needed. Garnish with fresh basil or parsley. Serve warm over rice, quinoa, or with crusty bread. Tips to prevent curdling: Turn off heat and move the skillet to a cool burner before adding yogurt. You can adjust the creaminess by adding warm broth or water if the sauce gets too thick. Enjoy!

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