Yogurt Spinach Dip with Crispy Chickpeas
This vegetarian entrée combines Greek yogurt with sautéed spinach and carrots. Topped with pan-seared chickpeas, the dip offers a contrast between a creamy base and a crisp texture. It is suitable as a light appetizer for two.
Ingredients
- 2 carrots grated
- 1 red pepper · chopped
- 1 bunch spinach
- 1 bowl Greek yogurt
- 1 garlic clove · grated
- 200 g cooked chickpeas
- Olive oil
- 1 tsp chili flakes
- Farine 200g
Preparation
- 1
Heat a little olive oil in a pan, add grated carrots, and sauté for a few minutes.
- 2
Add the chopped red pepper and cook until softened.
- 3
Add the spinach and cook until all the moisture has evaporated, then season with salt and black pepper.
- 4
Remove the vegetable mixture from the heat and let it cool completely.
- 5
In a separate bowl, mix the Greek yogurt and grated garlic together.
- 6
Stir the cooled spinach mixture into the yogurt until well combined.
- 7
For the topping, heat olive oil in a pan, add the chili flakes and chickpeas, and cook until golden and crispy.
- 8
Spoon the warm chickpeas over the yogurt spinach mixture and serve.
