SWEET POTATO, SPINACH AND CHICKPEA BAKE
Make and share this Sweet Potato, Spinach and Chickpea Bake recipe from Food.com.
Provided by DangerousWithKnives
Categories < 4 Hours
Time 1h15m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel two of the onions and cut each into eight wedges.
- Pour 4 tbsp of the oil in a large roasting tin.
- Add the onion, cubed sweet potatoes and peppers and mix well with the oil.
- Turn the oven to 200c/400F/Gas 6, put the tin in the oven and roast the vegetables for about 35 minutes, turning them half way through.
- Meanwhile peel and roughly chop the other onion.
- Heat the remaining 2 tbsp of the oil in a large frying pan and fry the onion until it begins to soften.
- Add the garlic and spice mix and stir well.
- Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon. Cook for about 5 minutes.
- Stir in the stock, then check the seasoning adding salt and a little sugar to taste.
- Stir in the chickpeas.
- When the vegetables have been cooking for 35 minutes, pour over the spiced tomatoes and chickpeas and mix well.
- Turn the oven temperature down to 190C/375F/Gas5 and cook for another 20 to 30 minutes until vegetables are well cooked, turning them half way through.
- Just before the end of the cooking time, wash the spinach, remove any rough stalks, slice them finely and stir them into the bake.
- Return the tin to the oven for another 5 minutes.
- Serve with sour cream or yoghurt.
Nutrition Facts : Calories 621.7, Fat 33.1, SaturatedFat 9.9, Cholesterol 23.1, Sodium 458.2, Carbohydrate 73.3, Fiber 13.6, Sugar 15.2, Protein 12.7
SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS
This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- You may choose to cook the sweet potatoes however you prefer.
- I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
- Baking or boiling work well too.
- While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
- Add onions and sauté 2-3 minutes, or until they begin to soften.
- Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
- Add tomatoes with their juices, and the chickpeas, stir to combine.
- Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
- Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
- When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
- Add the cooked sweet potatoes to the liquid, and stir to coat.
- Simmer for another 3-5 minutes, or until flavors are well combined.
- Transfer to serving dish, toss with fresh cilantro, and serve hot.
- This dish is nice served over basmati or brown rice.
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.
Nutrition Facts : Calories 287 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1344 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 11 grams, Sugar 5 grams
SPICED CHICKPEA & POTATO FRY-UP
An easy one-pot that's packed with flavour and good for you, too
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins. Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
- When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.
Nutrition Facts : Calories 201 calories, Fat 4 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.66 milligram of sodium
CHICKPEAS WITH SPINACH AND POTATO WEDGES
Number Of Ingredients 17
Steps:
- 1. Prepare the tamarind paste, the chickpea masala, and the ginger-garlic paste. Boil the potatoes in lightly salted water to cover until soft, about 20 minutes. Let cook, then cut into wedges. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the red chili peppers, cumin, and fenugreek seeds they should sizzle upon contact with the hot oil. Quickly add the turmeric and chickpea flour and stir over medium-heat until fragrant, about 1 minute.2. Add the ginger-garlic paste and stir 1 minute. Then add the spinach and cook, stirring, until wilted, about 3 minutes. Add the potatoes, chickpeas, water, tamarind paste, and cilantro, and bring to a boil over high heat. Cover the pan, reduce the heat to medium, and cook until the chickpeas are soft, about 7 minutes. Mix in the coriander, chickpea masala, and garam masala during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the tomato wedges, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHICKPEAS WITH TOMATOES & SPINACH
For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa
Provided by Roopa Gulati
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
CHICKPEAS WITH SPINACH (GREEK)
Make and share this Chickpeas With Spinach (Greek) recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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 SPINACH (GARBANZOS CON ESPINACAS)
Good healthy eating. You might also want to add some lemon juice at the end, or just serve this with lemon wedges. I also usually add feta cheese. Enjoy.
Provided by spatchcock
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the spinach in a dry skillet over moderate heat with just the water that clings to the leaves until the spinach is tender and dry.
- Set aside. In the same skillet, heat half the oil and fry the garlic and bread until both are golden brown. Transfer to an electric blender or food processor, add the spices, salt, and pepper, and process until smooth. Heat the remaining oil in the skillet and saute the garlic mixture until it forms a thick sauce - add a little water if necessary.
- Stir in the reserved spinach and chickpeas and heat through. Serve hot or at room temperature.
Nutrition Facts : Calories 238.1, Fat 14.9, SaturatedFat 2.1, Sodium 302.3, Carbohydrate 21.7, Fiber 5.5, Sugar 0.8, Protein 6.9
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