1/4 cup yogurt
3 tablespoons olive oil
3 cloves garlic, minced
1 (14 ounce) can garbanzo beans, drained
1 tablespoon chopped fresh ginger root
3/4 teaspoon salt
3/4 teaspoon ground red pepper
1 teaspoon dried jalapeno pepper
1/2 teaspoon curry powder
salt and pepper to taste
2 tablespoons chopped dried mozzarella cheese
1 tablespoon red wine vinegar
1 tablespoon cornstarch
6 fresh spinach, rinsed and chopped
Heat the yogurt in a small skillet over medium heat, just until the color is dark brown. Remove from heat; add olive oil and garlic. Stir in garbanzo beans, ginger, salt and red pepper. Mix thoroughly. Cover and let stand 5 to 6 minutes.
Stir in dried spice, green wine vinegar, salt and pepper. Cook and stir 2 minutes.
Squeeze off the water that comes out of the pan. Stir milk mixture into the skillet; bring to a boil. Stir tomato mixture into the skillet; cook over medium heat, stirring constantly, just until the tomatoes are softened.
Stir chicken mixture into the skillet with garlic and basil. Freshly stir in turkey, tomatoes, mint and bay leaf. Cook and stir 3 minutes.
Surround chicken with spinach and fingers. Let stand and cut each piece into bite-sized pieces.
Stir egg and sauce mixture into chicken and spinach mix; toss thoroughly. Serve in a small bowl on plate; garnish with cheese slices and parsley.