While this dish might not be for everyone, I found it to be a wonderful blend of flavors with orzo as the backdrop. The red from the peppers and the color of the spinach make it enjoyable to look at as well. The recipe is from the Moosewood Restaurant Low-Fat Favorites (p. 169).

You cook the onions, bell pepper, coriader, cumin and saffron in olive oil, later adding the chick peas (aka garbanzo beans) and fresh spinach.

When fully cooked you add lemon juice, salt and pepper and serve with a yogurt, mint and garlic topping. Delicious!

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