Chickpea Broad Bean And Spinach Bake Food

SPINACH AND CHICKPEA BAKE

Steps:

• Blanch leaves (only do this step if the spinach is fresh and unfrozen): Prepare a small pot of salted boiling water and a bowl with ice water. Add the spinach, parsley and basil to the boiling water and blanch for 15-20 seconds. Immediately sieve and place on the ice water until the leaves have completely cooled. Separate water from leaves, press the leaves against the sieve to release all of the absorbed water.
• Blend green leaves with water until processed and smooth.
• Preheat the oven to 400 F.
• In a medium cast iron pan or oven proof pan heat the olive oil over medium-low heat. Add the diced onion and minced garlic. Cook until it begins to brown on the edges. Take off the heat and add chickpeas, spinach green juice, lemon juice, cumin, paprika, nutmeg and salt and pepper to taste. Mix until combined.
• Use a spoon to create 4 small wells; crack an egg into each well. Sprinkle them with salt, black pepper and paprika. Bake until eggs are just set, about 10 minutes.
• Top with crumbled ricotta, chili flakes and green leaves to serve.

CHICKPEAS WITH TOMATOES & SPINACH

Steps:

• Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
• Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
• Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

CHICKPEAS WITH SPINACH (GREEK)

Steps:

• In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
• Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
• Cover and simmer for about 18 minutes, stirring occasionally.
• Add spinach and cook about 7 minutes longer, or until spinach is cooked.
• Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

CHICKPEAS WITH BABY SPINACH

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.