CHICKPEAS WITH BABY SPINACH
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield Serves three
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
- Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams
CHICKPEA AND SPINACH SALAD
Chickpeas are packed with protein so this is a great salad for a light lunch. Serve with some toasted pita bread if desired. When pomegranates are in season, substitute 1 pomegranate for the tomato and add some of the pomegranate juice to the dressing.
Provided by Christine Cushing
Categories beans,dairy-free,dinner,Healthy,lunch,No-Cook,quick and easy,salad,side,vegetables
Yield 6 servings
Number Of Ingredients 14
Steps:
- Add the spinach, chickpeas, red onion and tomato to a large bowl. Toss with dressing to combine. Serve. Serves 4 to 6 depending on if served as a side or main.
- With a mortar and pestle (or alternatively in a food processor), pound garlic, salt, pepper, coriander, cayenne and mint to a rough paste. Stir in the lemon juice, honey and pomegranate molasses. Drizzle in the olive oil. Stir to blend. Season the mixture with salt and pepper to taste.
BABY SPINACH, FRESH PEA AND FETA CHEESE SALAD
Steps:
- You need 2 large handfuls of baby spinach -- check for nasty stalky or wilted bits and then give it a really good wash (nobody likes gritty spinach). Spin dry, and add to a salad bowl with 2 smaller handfuls of fresh peas (unless you are lucky enough to get young peas which are sweet and tender, you should blanch the peas in boiling, unsalted water and leave to cool). Dress the salad at the last minute with olive oil and lemon juice dressing and sprinkle crumbled feta cheese over the top.
BABY SPINACH SALAD WITH WARM WILD MUSHROOM AND BLUEBERRY VINAIGRETTE
Provided by Aria Kagan
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
- In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately.
BABY SPINACH SALAD WITH BLACK EYED PEAS, LARDONS, AND PECAN-VINAIGRETTE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a saucepan, put the peas and cover with chicken stock or water. Add the onion, bay leaf, and peppercorns. Bring to a boil, then reduce heat, and cook, uncovered, until peas are tender but not broken (still al dente). Allow to cool in the cooking liquid.
- Meanwhile, in a non-stick pan, heat the lardons over medium heat, rendering the fat until lardons are crispy. Set lardons aside.
- In a bowl, whisk together the shallots, mustard, and vinegar, and slowly drizzle in the canola oil. Stir in the 1/4 cup of pecans.
- In large bowl, toss the greens and lardons with half of the dressing. Evenly divide the salad between 4 plates. Place the cooled peas to the bowl and dress with the remaining dressing. Spoon the peas over the greens and sprinkle with the remaining chopped pecans.
BABY SPINACH AND LENTIL SALAD
------Lentils are very versatile and packed with protein and fiber. This is delicious served over baby spinach or mixed greens. Developed for RSC #9.------
Provided by PaulaG
Categories Spinach
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock.
- Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.
- While the lentils are cooking, place the minced garlic and onion in a small skillet adding 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned.
- Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic.
- Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture.
- Drizzle with the lemon juice and olive oil.
- Add feta cheese and mix to combine, season with salt and pepper to taste.
- Chill for several hours before serving.
- Divide the salad greens among chilled plates and top with lentil salad mixiture.
Nutrition Facts : Calories 219.4, Fat 8.4, SaturatedFat 2.7, Cholesterol 11.1, Sodium 226.5, Carbohydrate 25.6, Fiber 11.9, Sugar 3, Protein 12
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- Cook the chickpeas in boiling water for 5 minutes on medium high heat. Rinse with cold water to cool. Drain and set aside.
- Lightly chop the spinach, dice the onion, minced the garlic and slice the tomatoes. If you don't have pre shredded carrots, you can shred one large carrot.
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