Chickpea And Spinach Stew Recipes

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CHICKPEAS WITH BABY SPINACH



Chickpeas With Baby Spinach image

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

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag 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.

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

SANDY'S CHICKPEA AND SPINACH STEW



Sandy's Chickpea and Spinach Stew image

Curry and chickpeas make for a healthy and satisfying dish. Serve this over quinoa for a heartier meal.

Provided by SandyG

Categories     Soups, Stews and Chili Recipes     Stews

Time 20m

Yield 4

Number Of Ingredients 13

4 tablespoons olive oil
4 teaspoons dried minced onion
½ teaspoon crumbled dried rosemary
1 teaspoon garlic powder
¾ teaspoon paprika
3 tablespoons no-salt-added tomato paste
2 (15 ounce) cans no-salt-added chickpeas
1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano
1 (10 ounce) package frozen chopped spinach, thawed and drained
¾ teaspoon salt
¼ teaspoon black pepper
1 cup water
½ cup panko bread crumbs

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium-low heat. Cook onion and rosemary, stirring, until fragrant, about 1 minute. Stir in garlic powder, paprika, and tomato paste and cook, stirring, 15 seconds. Add chickpeas, tomatoes, spinach, salt, pepper, and water and bring to a boil. Reduce to a simmer and cook, covered, over low heat, stirring occasionally, until flavors have combined and mixture is piping hot, 5 to 7 minutes.
  • Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook panko, stirring, until toasted and lightly browned, about 3 minutes.
  • Divide stew among serving bowls and top each with 2 tablespoons panko.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 47.7 g, Fat 15.5 g, Fiber 8.8 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 640.1 mg, Sugar 3.6 g

MOROCCAN CHICKPEA AND SPINACH STEW



Moroccan Chickpea and Spinach Stew image

Make and share this Moroccan Chickpea and Spinach Stew recipe from Food.com.

Provided by Recipe Junkie

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans chickpeas
1 teaspoon ground cumin
6 garlic cloves, peeled
1/4 cup extra virgin olive oil
1 slice white bread, crust removed
2 tablespoons paprika
1 pinch saffron (optional)
2 tablespoons vinegar (sherry or red wine)
1/2 lb spinach, washed
salt and pepper

Steps:

  • Place chickpeas and cumin in large saucepan.
  • Add enough water to barely cover chickpeas. Set aside.
  • Saute garlic in olive oil in small pan over medium to low heat.
  • Remove garlic when browned, about 3 minutes.
  • Set aside.
  • Toast bread until golden in same pan about one minute per side.
  • Remove bread and turn off heat.
  • Add paprika and saffron, followed immediately by vinegar to keep paprika from burning.
  • Pound garlic and browned bread in a mortar or glass bowl to make a thick paste.
  • Bring chickpeas to a low boil, then add spinach, and simmer for 5 minutes.
  • Add paprika-saffron mixture and garlic bread paste to create a thick stew.
  • Simmer for 5 minutes.
  • Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 422.1, Fat 16.9, SaturatedFat 2.3, Sodium 726.5, Carbohydrate 57, Fiber 12.2, Sugar 0.9, Protein 13.5

MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW



Moroccan Squash, Chickpea, and Spinach Stew image

A hearty Moroccan-inspired veggie stew with squash. Serve with couscous.

Provided by ButtercupBento

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 4

Number Of Ingredients 17

1 tablespoon vegetable oil
1 medium onion, chopped
1 (3/4 inch thick) slice fresh ginger, peeled and grated
2 teaspoons ground sweet paprika
2 teaspoons ground cinnamon
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 (1 1/2) pound butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can chopped tomatoes
2 cups vegetable stock
¾ cup sultana raisins
3 teaspoons honey
1 (8 ounce) package fresh spinach
½ cup flaked almonds
1 tablespoon chopped fresh cilantro

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
  • Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
  • While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
  • Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
  • Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 54.9 g, Fat 12.1 g, Fiber 10.8 g, Protein 10.1 g, SaturatedFat 1.2 g, Sodium 553.7 mg, Sugar 27.4 g

CHICKPEA AND SPINACH STEW



Chickpea and Spinach Stew image

"Tomato, golden raisins and saffron transform canned chickpeans in this sweet and savory specialty of Seville from Spanish cookbook author Janet Mendel." Recipe from Food & Wine and was one of their 30 Best Fast Recipes Ever. Recommends serving it with warm, crusty bread. You can also top it off with a spoon of brown rice or some sliced chicken breast for the meat lovers in your family. NOTE: This can also be made in a crockpot by simply adding all ingredients (except the water and oil) into the crockpot and cooking 2 hours on high.

Provided by januarybride

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup water
10 ounces Baby Spinach
4 large garlic cloves, crushed
1 teaspoon seasoning salt
1 pinch saffron thread
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1 pinch ground cloves
1 pinch fresh ground pepper
2 (15 ounce) cans chickpeas, with their liquid
1/4 cup extra virgin olive oil
1 small onion, finely chopped
1 large tomatoes, peeled and coarsely chopped (you may substitute a small can of diced tomatoes of you like)
1/2 cup golden raisin

Steps:

  • 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 salt and 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.
  • Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
  • 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.

Nutrition Facts : Calories 468.4, Fat 16.6, SaturatedFat 2.2, Sodium 701, Carbohydrate 70.4, Fiber 13, Sugar 13.1, Protein 14.2

MOORISH-STYLE CHICKPEA AND SPINACH STEW



MOORISH-STYLE CHICKPEA AND SPINACH STEW image

Categories     Bean     Stew     Vegetarian     Quick & Easy

Yield 4

Number Of Ingredients 11

9 ounces dried garbanzos (chickpeas)
Pinch bicarbonate of soda
6 garlic cloves, peeled and whole
1/4 cup Spanish extra-virgin olive oil
2 ounces white sliced bread, with the crusts removed
2 tablespoons pimenton (Spanish sweet paprika)
1 pinch Spanish saffron
2 tablespoons Spanish sherry vinegar
1/2 pound spinach, washed and cleaned
1 teaspoon ground cumin
Salt and white pepper to taste

Steps:

  • The day before you cook, soak the chickpeas in cold water with a pinch of bicarbonate of soda. The next day, drain and rinse the chickpeas. In a big saucepan, combine the chickpeas with 2 1/2 quarts of water. Bring to a boil, reduce the heat to low and simmer for two hours, until the chickpeas are tender. Every 10 minutes or so, add 1/2 cup of cold water to slow down the simmering. By the end, the water should have reduced so it is barely covering the chickpeas. Turn off the heat and let sit. In a small saute pan over medium to low heat, brown the garlic in 1/4 cup of the olive oil. When the garlic is browned, after about 3 minutes, remove from the pan and set aside. Add the bread and brown on both sides, about one minute each side. Remove the bread and set aside. Remove the pan from the heat and allow to cool for a few minutes. Add the pimenton and saffron to the saute pan, and the sherry vinegar immediately afterward to prevent the pimenton from burning. In a mortar, smash the reserved garlic and the browned bread to make a very thick paste. Bring the chickpeas back to a low boil and add the spinach. Simmer for 5 minutes. Add the pimenton mixture along with the garlic and bread paste, to create a thick, stewy sauce. Simmer for another 5 minutes. Season with salt and pepper to taste, and serve immediately. Jose's Tips When the chickpeas are soft and cooked, only about one finger's depth of water should remain in the bottom of the pan. If there is more, remove some water from the pan before adding the rest of the ingredients. By the way, if you're in a rush and want to make a successful dish without cooking for two or three hours, you can use good quality chickpeas from a can or jar. Recipe adapted from Tapas: A Taste of Spain in America by Jose Andres, published by Clarkson Potter.

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Join now & get access to 10,500+ healthy, delicious recipes. Chickpea and spinach stew. 3. PersonalPoints™ per serving. Total Time. 38 min. Prep. 16 min. Cook. 22 …
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  • Heat oil in a large nonstick skillet over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin and ginger; cook for 1 minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher.
  • Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, about 5 to 10 minutes. Stir in lemon juice, cilantro and remaining 1/2 teaspoon salt. Yields about 1 1/4 cups per serving.
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HEARTY CHICKPEA & SPINACH STEW RECIPE | EATINGWELL
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2019-02-07  · Add tomato paste; cook, stirring, for 30 seconds. Step 3. Add broth, the mashed and whole chickpeas, pepper, and salt to the pot. Cover and bring to a …
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CHICKPEA AND SPINACH STEW RECIPE | EAT SMARTER USA
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PALESTINIAN SPINACH AND CHICKPEA STEW (SABANEKH BIL HUMMUS)
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Calories 122 per serving
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CHICKPEA AND SPINACH STEW | HEALTHY RECIPES | WW CANADA
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  • Heat the oil in a large nonstick skillet over medium-low heat. Add the onions and ½ teaspoon of the salt. Cook, stirring frequently, until softened, about 10 minutes. Stir in the garlic, cumin, and ginger and cook for 1 minute. Add the tomatoes with their juices and chickpeas. Stir to combine and mash the chickpeas slightly with a potato masher.
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2021-03-10  · 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 …
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Total Time 30 mins
  • Pour the water into a large deep skillet and bring it to a boil. Add the spinach leaves and cook over high heat for about 2 minutes, tossing frequently, until wilted.
  • 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 ½ 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 ¼ cup of the chickpea liquid.
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CHICKPEA STEW WITH SPINACH AND CHORIZO RECIPE - SERGI ...
2013-12-07  · In a medium, enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes.
From foodandwine.com
4/5
Total Time 2 hrs 30 mins
Servings 8
  • In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 2 hours; add more water as necessary to maintain the level. Drain the chickpeas and reserve 1 cup of the cooking water.
  • In a medium, enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the chorizo, the cooked chickpeas and their reserved cooking water and the tomato juice and bring to a simmer. Stir in half of the spinach and cook until wilted, then stir in the remaining spinach. Simmer over moderately low heat for 10 minutes, stirring occasionally. Season with salt and pepper.
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CHICKPEA AND SPINACH STEW RECIPE - JANET MENDEL | FOOD …
2013-12-07  · Step 2. 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 ...
From foodandwine.com
5/5 (582)
Total Time 30 mins
Servings 4
  • 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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RECIPE: SPINACH AND CHICKPEA STEW - TWOCHUBBYCUBS
2020-12-15  · Instructions. crumble half of the stock cube over the couscous and pour over 480ml of boiling water, and stir well. cover and set aside. spray a large frying pan with a little oil and place over a medium-high heat. add the onion to the pan and cook for 4-5 minutes, until softened.
From twochubbycubs.com
Cuisine Twochubbycubs
Category Dinner
Servings 4
Total Time 20 mins
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CHICKPEA, SPINACH AND HERB STEW - CLOSET COOKING
2020-04-14  · A chickpea and spinach stew with turmeric, cayenne, lemon and plenty of fresh herbs. Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 7-9 minutes. Add the garlic and cayenne and cook until fragrant, about a minute. Add the broth, chickpeas, and turmeric and simmer for 10 minutes.
From closetcooking.com
Reviews 4
Estimated Reading Time 3 mins
Servings 4
Total Time 30 mins
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RED LENTIL CHICKPEA STEW RECIPE - ALL INFORMATION ABOUT ...
Curried red lentil-chickpea stew with tomatoes and spinach ... great www.weightwatchers.com. Add garlic, ginger, salt, coriander, cumin, curry and mustard seeds; stir and cook,1 minute. Stir in broth, water and lentils; bring to boil over high heat. Reduce heat to medium-low and simmer until lentils are tender, about 10 minutes for still intact ...
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SUMMER CHICKPEA STEW
2021-11-11  · How to make this recipe. Start by melting a few tablespoons Butter in a large pot over medium heat just a little above medium. Add in thin slices carrots, celery, and shallot or onion, season generously with my house seasoned salt (nothing better!) and pepper, then place a lid on top and let the vegetables soften for 5 minutes.Remove the lid and continue to sauté until the vegetables are ...
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CHICKPEA AND SPINACH STEW - STEP TO HEALTH
2021-09-10  · Prepare a casserole to cook the chickpea stew. Pour the sofrito of onion and tomato, and add about 350 milliliters of water. Then add the chickpeas (well drained if they’re canned). Then add salt and pepper to taste and, if desired, a stock cube. After 5 minutes, add the spinach and cook everything together for 5 more minutes.
From steptohealth.com
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CHICKPEA AND SPINACH STEW RECIPE | GOOD DECISIONS
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. Wipe out the skillet. Add ghee to the skillet and heat until shimmering ...
From gooddecisions.com
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MEDITERRANEAN SPINACH CHICKPEA STEW L THE MEDITERRANEAN DISH
2021-10-04  · 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 …
From themediterraneandish.com
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Top Asked Questions

How long to cook chickpea and spinach stew?
Reduce heat to medium and cook, covered, at a brisk simmer until the vegetables are tender and the flavors have blended, about 10 minutes. Add spinach and increase heat to medium-high, Cook, stirring, until the spinach is heated through, 1 to 2 minutes.
Can you make chickpea sweet potato stew the night before?
Chickpea Sweet Potato Stew with Fresh Spinach mixed in just before serving is a delicious and filling dish you can enjoy with almost no effort. You can even prepare the vegetables the night before and simply set the slow cooker insert into the slow cooker and dinner will be ready when you get home.
How long to cook chickpeas with tomato paste?
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.
What can I substitute for sweet potatoes in chickpea stew?
Some alternate ingredients if you want to make some swaps: Instead of chickpeas, you can add cannellini or butter beans. Instead of sweet potatoes you can add turnips, carrots, parsnips or your favorite squash (pumpkin, acorn or butternut) If you’d like to swap out the spinach, add in kale in the last hour.

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