Prep time: 1 hour
Cook time: 15 mins
Total time: 1 hour 15 mins

½ cup organic low fat yogurt
1½ tsp lemon zest + 1 tsp lemon juice
1-2 tbsp water
Salt & pepper
3 tbsp olive oil
20 oz curly leaf spinach, stemmed
1 onion, chopped
2 garlic cloves, minced
¼ cup Dukkah (recipe follows)

1 can chickpeas, rinsed and patted dry
1 tsp olive oil
½ cup shelled pistachios, toasted
1/3 cup black sesame seeds, toasted
2½ tbsp coriander seeds, toasted
1 tbsp cumin seeds, toasted
2 tsp fennel seeds, toasted
1½ tsp pepper
1¼ tsp salt

1. Combine yogurt, lemon zest, lemon juice in a bowl and season with salt and pepper. Whisk and add 1 to 2 tbsp of water to achieve more of a dressing consistency (this is optional).
2. Set aside for serving.
3. Heat 1 tbsp of oil in a dutch oven over high heat until shimmering.
4. Add spinach, 1 handful at a time, and cook stirring constantly until wilted. About a minute or two.
5. Transfer spinach to a colander and squeeze to remove excess liquid. Do this until all spinach is cooked.
6. Wipe pot dry. Add remaining 2 tbsp of oil and garlic and cook over medium heat until garlic becomes fragrant.
7. Next add chopped onions and saute until translucent, about 6 minutes.
8. Add spinach and toss to coat with the garlic / onion oil.
9. Remove from heat and salt and pepper to taste.
10. Transfer spinach to a serving platter, drizzle with yogurt and sprinkle with dukkah. Serve

1. Adjust one rack to middle position and heat oven to 400 degrees.
2. Toss chickpeas w/ oil and spread in a single layer on rimmed baking sheet.
3. Roast until browned and crisp, 40-45 minutes stirring every 5-10 minutes. Cool completely.
4. Process chickpeas in food processor until coarsely ground, about 10 seconds. Transfer to bowl.
5. Pulse pistachios and sesame seeds in food processor until coarsely ground, 15 pulses.
6. Transfer to bowl of chickpeas.
7. Process coriander, cumin and fennel seeds in food processor until finely ground, 2 to 3 minutes. Transfer to bowl of chickpeas, pistachios and sesame seeds.
8. Add pepper and salt and toss until well combined.

Nutrition Information:
Serves: 4 | Fat: 14.5g | Fiber: 3.9g | Protein: 5.2g

Recipe by America’s Test Kitchen’s Nutritious Delicious cookbook

So the lovely team from America’s Test Kitchen decided to bless me with their incredibly delicious (and nutritious) cookbook, Nutritious Delicious, and asked that I cook from it and then GIVE a copy away to one of my blog readers! How could I resist?

Anyways, I actually made several recipes from this book but chose to highlight one of my favorites of the bunch, the sauteed spinach and yogurt with dukkah. The recipes in this book are fairly easy to follow so they are great for any level cook. However I DO have some notes in case you’ve never toasted chickpeas before!

When you rinse and drain your chickpeas, rub them with paper towels when drying because this will actually remove the outer most layer of the chickpea (basically the translucent skin) which can sometimes trap in moisture when toasting and your chickpea just won’t crisp up as much as they could.

I used already shelled and roasted pistachios because that was easiest. I toasted chickpeas as per the instructions and toasted all the seeds in a pan (dry, no oil). Store your leftover dukkah in a sealed container in the fridge so you can reuse it all week! It’s the BEST.

I also added a tbsp of water to my yogurt sauce as i wanted it to be more of a dressing than a thicker sauce. This makes it easier for drizzling on. Just make sure you salt and pepper to taste.

I also had an onion that I chopped up, because I LOVE when spinach + onion + garlic are paired together, so I so added the onions when I added my garlic and sautéed them at the same time (and increased cooking time until onions were translucent in color).

I roasted this alongside some carrots and tomatoes, and made some brown rice so this was a main dish (and a filling one).

I also think this could be paired very nicely with a juicy red steak, but that’s just me.
Photos by: Julia Calleo