Sautéed Spinach with Chickpeas and Garlicky Yogurt

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine yogurt, mint, 2 cloves minced garlic, and 1/4 tsp salt together in bowl, cover, and refrigerate until needed.

Step 2

Microwave spinach and 1/4 cup water in covered bowl until spinach is wilted and had reduced in volume by half, 3-4 minutes. Remove bowl from microwave and keep covered for 1 minute. Carefully transfer spinach to colander and, using back of rubber spatula, gently press spinach to release excess liquid. Transfer spinach to cutting board and chop coarsely. Return spinach to colander and press again.

Step 3

Cook 2 tbsp oil and sliced garlic in 10-inch skillet over medium-high heat, stirring constantly, until garlic is light golden brown and beginning to sizzle, 3-6 minutes. Stir in coriander and turmeric and cook until fragrant, about 30 seconds. Stir in chickpeas, tomatoes, and remaining 2 tbsp water. Reduce heat to medium and cook, stirring occasionally, until water evaporates and tomatoes are softened, 1-2 minutes.

Step 4

Stir in spinach and 1/4 tsp salt and cook until uniformly wilted and glossy green, about 2 minutes. Transfer spinach to platter, drizzle with remaining 2 tsp oil, and season with salt and pepper to taste. Serve with yogurt sauce.