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Recipe1M+
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Lever-press citrus juicer — maximum juice, no seeds
Controlled temperature for homemade yogurt fermentation
Instantly mince garlic without a knife — self-cleaning basket
Perfect ice spheres — minimal surface area, maximum chill
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
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Lever-press citrus juicer — maximum juice, no seeds
Controlled temperature for homemade yogurt fermentation
Instantly mince garlic without a knife — self-cleaning basket
Perfect ice spheres — minimal surface area, maximum chill
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
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in a small bowl, mix together yogurt, garlic, herbs, salt, pepper and lemon juice. set aside. in a large skillet, over med-high heat, saute the peppers and onion in the oil for about 3 to 5 minutes. add the mushrooms, and cook and stir until mushrooms are soft. add some water if necessary to prevent sticking. add chickpeas and spinach, and cook just until spinach begins to wilt. pour into a serving bowl and pour reserved yogurt sauce over top. serve warm.