Submitted by: Ozlem Salihoglu
Prep Time: 10 Minutes
Cook Time: 20 Minutes
This is one of those recipes that I can eat everyday, and I'd like to suggest it to those who do not like spinach at least to try.
In a big pot (remember you're cooking 10 servings), add coconut oil and about 1/2 teaspoon sea salt. Add the chopped onions and saute until almost golden. Add crushed red pepper (optional) and diced tomatoes and continue to saute for another 3 minutes. Add mushrooms and continue sauteing 1-2 more minutes. Adjust the salt and spices as desired. Then add half the spinach, and mix. Add about a cup of boiled water, then add the rest of the spinach, together with the chickpeas. Mix it all, adjust water, salt, and pepper levels. Turn it down to low heat and cover, cook for 15 minutes, and after let it sit for 10 minutes.
While the spinach is cooking, on the other side, using mortar and pestle, crush 4-5 garlic cloves with 1/4 teaspoon sea salt, until it becomes a paste. Add this garlic paste into organic Greek yogurt and mix vigorously; let it sit. (If you really love strong garlic taste, you can increase the amount of garlic.)
When the spinach is ready, you can put your desired serving size to a plate and you can serve it with 2-3 tablespoons garlic yogurt on the top or side... you can increase the garlic yogurt amount as desired.
P.S. I always find this dish so much tastier when it is a little colder, or even the next day... A truly Mediterranean dish for all to enjoy.