MEDITERRANEAN SPINACH CHICKPEA STEW
This spinach chickpea stew turns a bag of frozen spinach and some chickpeas into a wholesome one-pot dinner to feed a crowd! There are variations of this spinach stew recipe with tomatoes throughout the Mediterranean and the Middle East. My mom made her spinach stew, Egyptian-style using lean ground beef, but I opted for a vegan option, which is just as hearty and satisfying, thanks to chickpeas!
Provided by Suzy Karadsheh
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
- Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
- Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
- While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.
- Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.
- Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.
Nutrition Facts : Calories 245.3 kcal, Carbohydrate 42.2 g, Protein 15.4 g, Fat 4 g, SaturatedFat 0.4 g, Sodium 536.8 mg, Fiber 13.5 g, Sugar 7.9 g, UnsaturatedFat 2.2 g, ServingSize 1 serving
LEMON-SPINACH CHICKPEAS
Make and share this Lemon-Spinach Chickpeas recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium heat. Add the chickpeas and cook about 2 minutes.
- Add the spinach in batches, stirring until just wilted.
- Sprinkle the salt and lemon juice over the spinach mixture and stir once more. Serve warm with toasted pita.
Nutrition Facts : Calories 266.8, Fat 15, SaturatedFat 2, Sodium 816, Carbohydrate 27.9, Fiber 6.4, Sugar 0.6, Protein 7.5
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
LEMON-SPICED CHICKEN WITH CHICKPEAS
Another healthy looking recipe I have collected and intend to try. I am eating a lot of beans and pulses these days and another way to use chickpeas is never a bad thing. I collected this recipe from the February 2008 copy of the BBC Good Food Magazine. The recipe says that it is suitable for freezing.
Provided by Sarah_Jayne
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan.
- Fry the onion gently for five minutes.
- Turn up the heat and add the chicken.
- Fry for about 3 minutes until golden.
- Stir in the spices and the lemon zest and fry for 1 more minute.
- Tip in the chickpeas and stock.
- Put the lid on and simmer for 5 minutes.
- Season to taste and then tip in spinach and re-cover.
- Leave the spinach to wilt for 2 minutes and then stir through.
- Squeeze over the lemon juice just before serving.
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.
LEMONY CHICKPEAS
These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.
Nutrition Facts : Calories 433 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 76g carbohydrate (10g sugars, Fiber 12g fiber), Protein 13g protein.
LEMON-SPICED CHICKEN WITH CHICKPEAS
A spicy, filling one pot that has a bit of added zing. Make it a mid-week must
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
- Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
- Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.
Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium
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