Chickpea And Spinach Spread Food

CHICKPEA AND SPINACH SPREAD

Steps:

• Heat oil in a large stockpot over medium heat. Add garlic. Cook, stirring, until fragrant, about 1 minute. Add chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and the red-pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until spinach has wilted, about 4 minutes. Uncover; raise heat to high. Cook, stirring, until most of the liquid has evaporated, about 2 minutes. Let cool.
• Pulse spinach mixture, tahini paste, remaining teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky.

CHICKPEA, SPINACH AND TOMATO COUSCOUS

Steps:

• Heat the olive oil and add the onions. Cook over medium heat for about 10 minutes or until onions are golden. Stir often.
• Add the garlic, spices and salt (not too much as the bouillon is also salted). Stir and cook for another 2-3 minutes.
• Add the tomatoes, spinach, chickpeas, lemon juice and bouillon. Bring to a higher heat for about 3 minutes then let it simmer for about 10 minutes or until the sauce is flavorful but not too thick.
• Prepare the couscous grain according to package directions.
• Serve vegetables over warm couscous and decorate with fresh coriander. Enjoy!

CHICKPEA, SPINACH, AND PASTA SOUP

Steps:

• Combine all but pasta and spinach.
• Bring to a boil and then simmer for about 20 minutes.
• Use an immersion blender to puree about half of the soup.
• Add cooked pasta and spinach.
• Simmer for a few minutes until spinach is wilted.

CURRIED COUSCOUS, SPINACH, AND CHICKPEA WRAP

Steps:

• Toast the chopped walnuts in a dry skillet over medium heat, stirring often, 2-4 minutes; set aside.
• Over medium heat, melt butter in a large non-stick skillet.
• Add in the onion and ginger; cook and stir for 3 minutes.
• Add in the curry and garlic; continue to cook and stir for 2 minutes (don't let the garlic get brown); remove from heat.
• Add in the chickpeas, couscous, salt, and 1 cup boiling water; stir.
• Cover and let sit for about 5 minutes or until all the water is absorbed.
• Fluff couscous with a fork; add in walnuts and stir to combine.
• Lay out the tortillas; spread about 1 tablespoon chutney and 2 tablespoons yogurt over each tortilla.
• Cover each tortilla with about 5 spinach leaves.
• Spoon 1/4 of the couscous mixture onto each tortilla in a thick horizontal strip across the bottom third (leave about 1/2 inch border from the sides of the tortilla).
• Wrap up burrito-style (fold in the sides of the tortilla, then roll up bottom to top).
• Cut in half on the bias and serve immediately.

INDIAN SPINACH-AND-CHICKPEA FRITTERS

Steps:

• Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
• Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
• Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.