Spinach Borani with Chickpeas

With 298 kcal and 23g of protein, the fiber content from the chickpeas ensures long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 400g spinach · 88 kcal in the whole recipe
• 160g chickpeas, boiled · 234 kcal in the whole recipe
• 200g Greek yogurt · 182 kcal in the whole recipe
• 2 garlic cloves · 7 kcal in the whole recipe
• 2 tsp olive oil · 85 kcal in the whole recipe
• Red pepper flakes, salt

Method

1. Get a large pan, a cutting board, and a knife ready.

   

2. Wash the spinach thoroughly in water and drain it in a colander.

   

3. Chop the spinach into rough pieces about 2-3 centimeters in size.

   

4. Pour 2 teaspoons of olive oil into the pan and turn the stove to medium heat.

   

5. Add the chopped spinach to the pan and sauté for 3-4 minutes until they shrink and soften.

   

6. Add the boiled chickpeas to the pan and cook for 5 minutes, stirring occasionally.

   

7. Turn off the stove and transfer the spinach mixture to a plate to let it cool down.

   

8. In a small bowl, mix 200 grams of strained yogurt and 2 cloves of crushed garlic until smooth.

   

9. Pour the garlic yogurt over the cooled spinach and spread it with a spoon.

   

10. Sprinkle with salt and chili flakes to taste, then serve.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.