Chickpeas With Baby Spinach Food

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.

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.

SPICY CHICKPEAS AND SPINACH

Steps:

• Toss 2 cans chickpeas (drained, rinsed and dried), 2 tablespoons olive oil, 1 1/2 teaspoons paprika, 1/2 teaspoon chipotle chile powder and 1 teaspoon salt. Roast in a 400 degrees F oven until golden, 20 to 25 minutes. Toss with 4 cups baby spinach, 1 1/2 tablespoons olive oil and salt to taste. Serve with lemon wedges.

SPANISH SPINACH AND CHICKPEAS (ESPINACAS CON GARBANZOS)

Steps:

• Place a medium-sized deep pan (or skillet) over medium heat.
• Add the almonds, cumin, and peppercorns and cook for about 5 minutes. (Note: Make sure you don't burn the spices, so mix often.)
• Transfer into a food processor, ground into powder form, then set aside.
• Place the pan back into the heat and add olive oil.
• Once the oil is ready, cook garlic and onion until it softens.
• Add the crushed tomatoes, salt, and pepper.
• Cover the pan with a lid, lower the heat and simmer for about 20 minutes.
• Pour the stock.
• Add the sherry vinegar and ground almond with spices from earlier.
• Mix to combine everything, then add chickpeas.
• Cover with a lid, adjust heat to medium-high and bring to a boil.
• Adjust heat to medium-low and let simmer for about 10 minutes, or until the sauce has thickened.
• Add the spinach and mix until they've wilted.
• Transfer your Spanish spinach and chickpeas to plates.
• Drizzle with olive oil on top and serve.

CREAMY CHICKEN WITH SPINACH AND CHICKPEAS

Steps:

• Blend broth, cream cheese, pepper and 1/2 cup chickpeas in blender until smooth.
• Heat dressing in large skillet on medium heat. Add chicken; cook 8 min. or until browned on all sides, turning occasionally. Add ham and remaining chickpeas. Pour cream cheese sauce over ingredients in skillet; cover with lid. Simmer on medium-low 15 min. or until chicken is done (165ºF).
• Add spinach; cook, covered, 5 min. or until spinach is wilted.

CURRIED SPINACH, EGGS & CHICKPEAS

Steps:

• Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.
• Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.

CHICKPEA, SPINACH AND BROWN RICE MEDLEY

Steps:

• Heat the oil in a medium pan, add the onions and garlic and cook over a medium-low heat for about 7 minutes, stirring occasionally until lightly coloured. You want the onions to be almost caramel in colour, but not burnt.
• Once the onions have cooked, add in the cumin and the seven spice seasoning. Stir to combine, making sure to coat the onion mixture.
• Add the chickpeas and cooked rice to the onion mixture and heat through.
• Add in the baby spinach and cook until just wilted.
• Taste and season with salt and pepper. I usually go with about 1/2 tsp of each.
• Serve immediately with some yoghurt, a dollop of hummus and some fresh whole wheat pita bread

CHICKPEA CURRY WITH PUMPKIN (SQUASH) & BABY SPINACH

Steps:

• Heat the oil and sauté the onion and garlic until soft.
• Add spices and sauté one minute, to release flavours.
• Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
• Add the chickpeas and pumpkin and bring to the boil.
• Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
• Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
• Serve with basmati rice, pappadums, and yoghurt or raita.

SPINACH WITH CHICKPEAS

Steps:

• Heat the oil in a large, lidded skillet over medium-high heat.
• Add the garlic and cook for 2 minutes, or until golden, but not brown; remove with a slotted spoon and discard.
• Add the onion and cumin, turmeric and cayenne and cook, stirring for about 5 minutes or until soft.
• Add the chickpeas and stir until coated with the oil and spices.
• Stir in the spinach with just the water clinging to it, cover and cook for 4-5 minutes until wilted.
• Uncover, stir in the pimientos and continue cooking, stirring gently until the liquid evaporates.
• Season to taste and serve.

BABY SPINACH AND CHICK PEA SALAD

Steps:

• Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.