CHICKPEAS WITH BABY SPINACH
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield Serves three
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams
SPINACH & CHICKPEA CURRY
A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
- Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.
Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
CHICKPEA SPINACH CURRY (CHANA PALAK MASALA)
Tired of paying a fortune for takeaways, or just fancy something healthier? Try this tasty healthy chickpea spinach curry, with a tomato and onion spiced gravy and a touch of coconut milk for richness.
Provided by The Fiery Vegetarian
Categories Lunch and Dinner
Time 25m
Number Of Ingredients 18
Steps:
- Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
- Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.
- Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
- Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
- Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
- Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.
Nutrition Facts : Calories 417 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 20 grams fat, Fiber 10 grams fiber, Protein 17 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 669 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Provided by Lauren Aloise
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
- Before the oil gets too hot, add the spinach (in batches if necessary)
- Sauté the spinach until just wilted and remove to strain in a colander
- Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
- Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
- Transfer the ingredients to a blender/food processor and add the sherry vinegar
- Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
- Return the paste to the saucepan and add your garbanzo beans and tomato sauce
- Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
- Add the spinach and stir gently until it is evenly incorporated and hot
- Season with salt and pepper
- Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
- Enjoy!
Nutrition Facts : Calories 121.93 kcal, Carbohydrate 12.88 g, Protein 5.05 g, Fat 6.5 g, SaturatedFat 0.87 g, Cholesterol 0.18 mg, Sodium 289.07 mg, Fiber 3.27 g, Sugar 2.1 g, ServingSize 1 serving
SPANISH SPINACH AND CHICKPEAS (ESPINACAS CON GARBANZOS)
Nutty and deliciously filling --- that's what you'll get in every spoonful of Spanish Spinach and Chickpeas (Espinacas con Garbanzos). A great addition to any meatless weeknight dinner!
Provided by Neriz
Categories Main Course
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 233 kcal, Carbohydrate 29 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 373 mg, Fiber 8 g, Sugar 7 g, UnsaturatedFat 8 g, ServingSize 1 serving
SPINACH AND CHICKPEA RAGOUT
Another untried entree from the Australian Vegetarian Society posted for the 'Zaar World Tour. The addition of yogurt to the stew should make this a delightfull creamy entree. I have modified the recipe a bit to match how I'm more likely to prepare it. cooking time is estimated.
Provided by justcallmetoni
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Wash spinach and chop finely (no thick stems).
- Before you begin cooking, combine the coconut, almonds, corriander and ginger in a mini-chopper or food processor and pulse until you have a coarse to medium fine paste. Reserve.
- In a large non-stick skillet over medium heat, add oil onions and garlic. Cook 2-3 minutes until onions soften taking care not to burn the garlic.
- Add the spinach, paprika, mint and a few teaspoons of water. Cook until the spinach is tender. Stir to mix.
- Add the drained chickpeas and the blend from the chopper. Stir to mix. Cook until everything is hot and the spice blend has begun to release its flavors into the dish. Season with pap.
- Add the yoghurt and poppyseeds and lower to a simmer. Season with salt and pepper to taste. Cook an additional 3-5 minutes until the ragout is fully heated, without curdling the yoghurt.
- Serve over rice.
Nutrition Facts : Calories 268.2, Fat 8.2, SaturatedFat 2.3, Cholesterol 3.7, Sodium 458.5, Carbohydrate 39, Fiber 8.8, Sugar 7.7, Protein 13.2
INDIAN SPINACH AND CHICKPEAS
Steps:
- Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.
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- Reduce heat to medium. Add the still-wet spinach to the pan, cover with a lid, and wait for 1-2 minutes until the spinach has wilted. Stir in the chickpeas and raisins until combined. Then continue to cook for 1-2 minutes, until the chickpeas are heated through.
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4.5/5 (76)Total Time 1 minServings 4
- Heat 1 Tbsp. oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1–2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2–3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.
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- Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2–3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.
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- Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
- Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
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- Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
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