Ingredients: 12 ounce infant spinach (2 bags),2 cup chicken stock,1 3/4 cup chickpeas (from a can, drained pipes), 1/4 cup minced flat-leaf parsley (plus more for garnish),4 clove garlic (peeled and minced),2 pound ground lamb,4 teaspoon kosher salt (plus more for seasoning), 1/2 cup roasted red peppers (from a jar), 1/2 cup whole-milk yogurt, (preferrably Greek),2 teaspoon smoked paprika,1 tablespoon thyme leaves, 1/4 cup vegetable oil
Course: lunch, main course, main course, dinner