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
Provided by Joyce Goldstein
Categories Egg Leafy Green Vegetable Appetizer Side Sauté Dinner Spinach Legume Chickpea Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 17
Steps:
- Pick over the chickpeas, discarding any misshapen peas or grit, rinse well, and soak overnight in water to cover. The next day, drain the chickpeas and put them in a saucepan with water to cover by 2 inches. Tie together 4 of the garlic cloves, the onion, and the bay leaf in a piece of cheesecloth and add the sachet to the pan. Add the optional ham hock only if you will not be adding salt cod later, and then bring to a boil over high heat. Reduce the heat to low and simmer uncovered, adding 2 teaspoons salt (less if using the ham hock) after the first 10 minutes of cooking, until the chickpeas are tender, about 1 hour. Remove the pan from the heat, and remove the sachet from the pan. Leave the chickpeas in their cooking liquid. Discard the ham bone. Untie the sachet, discard the bay leaf, and reserve the garlic and onion.
- Place the spinach in a saucepan with only the rinsing water clinging to its leaves and cook over medium heat, stirring and turning constantly with tongs, until wilted, 5 to 6 minutes. Drain well in a sieve, pressing with the back of a spoon. If the leaves seem stringy or too big, you can chop them a bit more. Set aside.
- Heat the oil in a small sauté pan over medium-high heat. Add the bread and the remaining 3 uncooked garlic cloves and fry, turning as needed, until golden, 4 to 5 minutes. Transfer to a blender or small processor, add the saffron, and pulse until pulverized. Add the onion and garlic reserved from the chickpeas, the cumin, paprika, and 1 cup of the chickpea cooking liquid and purée until smooth.
- Add the purée and the spinach to the cooked chickpeas along with the salt cod or the ham, whichever you are using. Place the mixture over low heat, stir well, and bring to a simmer. If it seems dry, add a little water as needed so the stew is spoonable. Season to taste with salt and lots of pepper. Taste and balance the seasoning with vinegar.
- Transfer to a serving dish. If serving with the optional eggs, top with the fried eggs and serve hot, or with the hard-boiled eggs and serve warm.
SPINACH WITH CHICKPEAS AND FRIED EGGS
Provided by Bon Appétit Test Kitchen
Categories Egg Leafy Green Vegetable Brunch Vegetarian High Fiber Dinner Lunch Spinach Legume Chickpea Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon 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.
- Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
- Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.
- 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.
- Spoon chickpea stew into bowls and top each with a fried egg.
BEANS-AND-GREENS PASTA WITH FRIED EGGS
This recipe is sponsored by Target. Creamy chickpeas and silky spinach meet chickpea spaghetti and a lemony broth for a satisfying vegetarian meal that's also gluten-free. It gets even better: A topping of sunny-side-up eggs and crunchy Parmesan frico chips make it irresistible.
Provided by Justin Chapple
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large saucepan filled two-thirds full of water to a boil. Add a small handful of salt and the spaghetti. Cook for 2 minutes less than the package directions recommend.
- Meanwhile, heat a large nonstick skillet over medium heat. Spoon four 1-tablepoon rounds of Parmesan into the skillet, leaving space between each. Cook until the cheese is melted and the edges are lightly browned, about 3 minutes. Using a thin spatula, flip the rounds and cook until golden and the chips start to stiffen, 1 to 3 minutes longer. Transfer the frico to a plate to cool and crisp. Do not wipe out the skillet.
- Drain the spaghetti in a colander and rinse under cool water to prevent sticking. Wipe out the saucepan the pasta was cooked in. Place over medium heat and add the oil. Add the onion, garlic and a generous pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes.
- Meanwhile, heat the same skillet over medium heat. Crack the eggs into the skillet and sprinkle with salt. Immediately reduce the heat to low and cook until the whites are firm but the yolks are still runny, 5 to 7 minutes.
- Add the broth to onion and garlic in the saucepan and bring to a simmer over medium-high heat. Stir in the chickpeas and lemon zest and juice. Add the spinach, pasta and the remaining 1/4 cup of Parmesan. Cook over medium heat, tossing gently, until the spinach is just wilted and the pasta is heated through; season with salt and pepper.
- Divide the pasta among shallow bowls. Top each with a fried egg and a crumbled frico. Serve with more Parmesan.
SPINACH AND CHICKPEA PANCAKES
Make and share this Spinach and Chickpea Pancakes recipe from Food.com.
Provided by pattikay in L.A.
Categories Spinach
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- First make the pancakes. Whisk together the flour, a little salt, the egg, milk and 5 T water to make a fairly thin batter.
- Stir in the oil.
- Heat a large griddle, grease lightly and fry the pancakes on one side only, to make 8 large pancakes.
- set aside while preparing the filling.
- heat the oil in a frying pan and fry the onion for 4-5 minutes till soft.
- wash the spinach, place ina pan and cook till wilted, shaking the pan occasionally.
- chop the spinach roughly.
- skin the chickpeas: place them in a bolw of cold water and rub them till the skins float to the surface.
- mash the skinned chickpeas roughly with a fork.
- add the fried onion, grated zucchini, spinach and chopped cilantro.
- stir in beaten eggs, season and mix well.
- place the pancakes, cooked side up, on a work surface and place spoonfuls of the filling down the center.
- fold one half of the pancake over the filling and roll it up.
- place in a large buttered ovenproof dish and preheat oven to 350.
- melt the butter for the sauce in a small pan, stir in the flour, and then gradually add the milk.
- heat gently for 2-3 minutes, stirring. season with salt and pepper and pour over the pancakes.
- bake in the oven for about 15 minutes, till golden and then serve garnished with cilantro.
Nutrition Facts : Calories 591.1, Fat 24.4, SaturatedFat 9.8, Cholesterol 197.4, Sodium 539.7, Carbohydrate 72, Fiber 8.6, Sugar 3.6, Protein 23.1
CURRIED SPINACH, EGGS & CHICKPEAS
Pack in the nutrients with this veggie supper made from spinach, eggs and chickpeas. It's healthy, low in calories, full of flavour and delivers four of your five-a-day
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 469 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium
SPINACH WITH CHICKPEAS AND FRIED EGGS RECIPE - (4.8/5)
Provided by á-174535
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon 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. Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes. Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8-10 minutes. 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. Spoon chickpea stew into bowls and top each with a fried egg.
SPINACH WITH CHICKPEAS AND FRIED EGGS
We love the frilly edges of olive oil-fried eggs. Serve them over chickpeas for a vegetarian main.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon 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.
- Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
- Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 810 minutes.
- 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.
- Spoon chickpea stew into bowls and top each with a fried egg.
- add your own note
More about "spinach with chickpeas and fried eggs food"
SPICY BAKED EGGS WITH TOMATOES AND CHICKPEAS RECIPE ...
From deliciousmagazine.co.uk
Servings 2Total Time 15 minsCategory Brunch RecipesCalories 313 per serving
- Heat the grill to medium. Heat 2 tbsp of the oil in a large ovenproof frying pan over a medium heat, then add the garlic and thyme and cook for 3-4 minutes until the garlic has softened but not browned.
- Add the chickpeas and harissa paste and cook for 2 minutes, then stir in the spinach, passata or chopped tomatoes and chilli flakes and bring to a simmer. Once the mixture starts to simmer, carefully crack the eggs over it so they sit neatly on top.
- Simmer for 2 minutes, then transfer the pan to the hot grill and cook for 2-3 minutes until the egg whites are cooked but the yolks are still runny (keep an eye on it to make sure the eggs don’t overcook).
- Remove the pan from the grill, drizzle the top with the remaining olive oil, sprinkle with the sumac and season with salt and pepper.
FRIED EGGS WITH SPINACH [VIDEO] - GIVE RECIPE
From giverecipe.com
4.9/5 (8)Calories 180 per servingCategory Dinner
- In a large skillet, heat olive oil over medium heat. Add in onions and cook until transparent, about 5 minutes.
- Add in the spinach and season with salt and black pepper. Cook it stirring gently until the spinach leaves wilt.
- Make 4 wells in the spinach mixture when it is tender enough. Crack an egg into each well. Cook for 3-4 minutes until the egg whites are set.
CHICKPEA BAKED EGGS | BRUNCH RECIPES - TESCO REAL FOOD
From realfood.tesco.com
5/5 (11)Category DinnerCuisine GlobalTotal Time 50 mins
SPINACH WITH CHICKPEAS AND FRIED EGGS RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (76)Total Time 1 minServings 4
SPINACH WITH YELLOW-EYED PEAS AND FRIED EGGS {#GIVEAWAY ...
From joanne-eatswellwithothers.com
Servings 4Estimated Reading Time 6 mins
CHICKPEA HASH & EGGS | OLDWAYS - OLDWAYS | A FOOD AND ...
From oldwayspt.org
CHICKPEA AND MUSHROOM STIR FRY WITH FRIED EGGS - ROBUST ...
From robustrecipes.com
Cuisine VegetarianEstimated Reading Time 8 minsCategory EntreeTotal Time 30 mins
- Follow package instructions for cooking up your rice or quinoa. Once they are done cooking set the grains aside with the lid on to keep them warm.
- In a small mixing bowl whisk everything together EXCEPT FOR THE CORNSTARCH, until well combined. Taste and adjust as desired. Set aside.
- Heat a large skillet over medium heat. Melt the butter and cooconut oil. Add the onions, mushrooms, and carrots. Sautee until the mushrooms have reduced and the onions have become translucent and the carrots soft, about 5 to 8 minutes.
- Stir in the bell peppers and drained chickpeas. Saute for 1 minute. Turn up the heat and add the sauce, bring to a light simmer. Allow the sauce to simmer for 3 minutes, until the peppers are soft.
EGGS IN TOMATO SAUCE WITH CHICKPEAS & SPINACH RECIPE ...
From eatingwell.com
Ratings 11Calories 323 per servingCategory Healthy Egg Recipes
- Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.
- Reduce heat to medium-low. Add tomatoes, chickpeas, cream and salt. Adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper.
SPANISH PAPRIKA CHICKPEAS WITH SPINACH AND ... - MEAG’S EGGS
From meagseggs.com
Estimated Reading Time 2 mins
CHICKPEA, SPINACH AND EGG CURRY RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
FRIED EGG WITH SPINACH RECIPE - EAT SMARTER USA
From eatsmarter.com
5/5 (1)Total Time 25 minsServings 4
SPINACH SKILLET WITH CHICKPEAS, FRIED EGGS AND TOMATOES ...
From rustickitchenaffairs.wordpress.com
Estimated Reading Time 2 mins
FRIED EGGS WITH SPINACH, SPRING ONIONS AND CHICKPEAS ...
From fastandcuriouscooking.com
Estimated Reading Time 2 mins
CHICKPEAS WITH TOMATOES, SPINACH AND POACHED EGGS (SLOW ...
From bbqballers.wordpress.com
Estimated Reading Time 1 min
EGGS WITH CHICKPEAS, SPINACH, AND TOMATO RECIPE | MYRECIPES
From myrecipes.com
5/5 (18)Total Time 29 minsServings 4Calories 259 per serving
CURRIED SPINACH EGGS CHICKPEAS RECIPES
From tfrecipes.com
SPINACH WITH CHICKPEAS AND FRIED EGGS | RECIPE | RECIPES ...
From pinterest.ca
CHICKPEAS WITH SPINACH AND EGG
From thepantrykey.wordpress.com
SPINACH WITH CHICKPEAS AND FRIED EGGS | CHICKPEA, FRIED ...
From pinterest.ca
547 EASY AND TASTY POTATOES EGGS RECIPES BY HOME COOKS ...
From cookpad.com
SPINACH WITH CHICKPEAS AND FRIED EGGS - MASTERCOOK
From mastercook.com
SPINACH WITH CHICKPEAS AND FRIED EGGS | RECIPE | RECIPES ...
From pinterest.com
SPINACH WITH CHICKPEAS AND FRIED EGGS | WHAT WE'RE COOKING
From whatwearecooking.wordpress.com
SPINACH WITH CHICKPEAS AND FRIED EGGS RECIPE - FOOD ...
From fooddrinkrecipes.com
POTATOES SPINACH CHICKPEAS AND MUSHROOM WITH A CHEESY EGG ...
From reddit.com
FRIED CHICKPEAS WITH CHORIZO AND SPINACH RECIPES
From tfrecipes.com
THE WEEKEND COOK: SAGE AND ’NDUJA FRIED EGGS, AND CRAB AND ...
From theguardian.com
SPINACH WITH CHICKPEAS AND FRIED EGGS | RECIPE | RECIPES ...
FRIED CHICKPEAS WITH CHORIZO AND SPINACH RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH WITH CHICKPEAS AND FRIED EGGS | RECIPE | EGG ...
From pinterest.de
SPINACH WITH CHICKPEAS AND FRIED EGGS – LOBSTE COOKWARE
BAKED EGGS WITH CHICKPEAS AND SPINACH RECIPE | KERRYGOLD UK
From kerrygold.com
EGGS WITH SPINACH BEST RECIPES
From wiki-recipes.info
SPINACH WITH CHICKPEAS AND FRIED EGGS - YOUTUBE
From youtube.com
SPINACH, POTATO AND FETA "TORTILLA" WITH A FRIED EGG ...
From cookpad.com
QUINOA WITH SPINACH AND MUSHROOMS - ALL INFORMATION ABOUT ...
From therecipes.info
SPINACH WITH CHICKPEAS AND FRIED EGG | LAZYEPICURE
From lazyepicure.wordpress.com
CHICKPEA PANCAKES WITH FRIED EGGS & CHERRY TOMATOES | FOOD ...
From foodandhome.co.za
SMOKY CHICKPEAS WITH SPINACH AND A FRIED EGG
From vibrant-living.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love