Chickpea And Spinach Recipes

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HEARTY CHICKPEA & SPINACH STEW



Hearty Chickpea & Spinach Stew image

This satisfying stew comes together in a snap. Mashed chickpeas add body to the broth, and tomato paste adds a savory note without piling on the sodium. To simplify the prep, look for chopped fresh onion and shredded carrot or a soup starter mix in the produce section.

Provided by Patsy Jamieson

Categories     Ground Turkey Recipes

Time 30m

Number Of Ingredients 15

2 (15 ounce) cans low-sodium chickpeas, rinsed, divided
1 tablespoon olive oil
12 ounces 93%-lean ground turkey
½ teaspoon dried oregano
½ teaspoon fennel seeds, crushed
½ teaspoon crushed red pepper
1 medium onion, chopped (1 cup)
2 medium carrots, diced (3/4 cup)
4 cloves garlic, minced, or 1/2 teaspoon garlic powder
3 tablespoons tomato paste
1 (32 ounce) carton low-sodium chicken broth (4 cups)
¼ teaspoon ground pepper
⅛ teaspoon salt
3 cups IQF (individually quick-frozen) spinach (8 oz.)
¼ cup grated Parmesan cheese

Steps:

  • Mash 1 can chickpeas with a potato masher or fork. Set aside.
  • Heat oil in a large pot over medium-high heat. Add turkey, oregano, fennel seeds, and crushed red pepper; cook, crumbling with a wooden spoon, until the turkey is no longer pink, 2 to 3 minutes. Add onion, carrots, and garlic (or garlic powder); cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomato paste; cook, stirring, for 30 seconds.
  • Add broth, the mashed and whole chickpeas, pepper, and salt to the pot. Cover and bring to a simmer. 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. Ladle the soup into bowls. Garnish each serving with 1 Tbsp. Parmesan, if desired.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 41.3 g, Cholesterol 48.8 mg, Fat 13.4 g, Fiber 13.1 g, Protein 32.4 g, SaturatedFat 2.5 g, Sodium 643.1 mg, Sugar 10 g

CHICKPEAS WITH SPINACH (GREEK)



Chickpeas With Spinach (Greek) image

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

2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1/2 cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted
1 -2 lemon, juice of (to taste)

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 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

SPICY CHICKPEAS AND SPINACH



Spicy Chickpeas and Spinach image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

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

SPINACH WITH CHICKPEAS AND FRESH DILL



Spinach with Chickpeas and Fresh Dill image

This is a Sephardic Passover recipe that is great as a side dish. It is flavorful and very refreshing.

Provided by Sara

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 6

Number Of Ingredients 7

2 tablespoons olive oil
1 large onion, thinly sliced
1 ½ cups canned chickpeas, drained
1 pound spinach
½ cup minced fresh dill weed
2 lemons, juiced
salt and pepper to taste

Steps:

  • In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
  • Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
  • Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 20.3 g, Fat 6 g, Fiber 7.3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 163.1 mg, Sugar 3 g

SPINACH & CHICKPEA CURRY



Spinach & chickpea curry image

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

2 tbsp mild curry paste
1 onion, chopped
400g can cherry tomatoes
2 x 400g cans chickpeas, drained and rinsed
250g bag baby leaf spinach
squeeze lemon juice
basmati rice, to serve

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

GARLIC, SPINACH, AND CHICKPEA SOUP



Garlic, Spinach, and Chickpea Soup image

This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.

Provided by Dale Penny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

Steps:

  • Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  • Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
  • In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
  • Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g

CHICKPEAS WITH SPINACH



Chickpeas with Spinach image

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

1/2 pound (1 generous cup) dried chickpeas
7 cloves garlic, peeled
1 onion, peeled
1 bay leaf
1 small ham hock (optional)
Salt
About 1 1/4 pounds spinach, tough stems removed, rinsed, and coarsely chopped (about 10 loosely packed cups or 1 pound after trimming)
2 tablespoons olive oil
1 slice country bread, crust removed
Generous pinch of saffron threads, warmed and crushed
1 teaspoon cumin seeds, toasted in a dry pan until fragrant and finely ground
2 teaspoons sweet smoked paprika
1/2 cup coarsely flaked cooked salt cod (optional)
1/4 cup diced cooked ham if using ham hock or 1/2 cup if not using hock (optional)
Salt and freshly ground black pepper
Dash of sherry vinegar, as needed
4 eggs, fried sunny-side up, or 2 hard-boiled eggs, peeled and chopped (optional)

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.

CHICKPEAS WITH TOMATOES & SPINACH



Chickpeas with tomatoes & spinach image

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

1 tbsp vegetable oil
1 red onion, sliced
2 garlic cloves, chopped
½ finger length piece fresh root ginger, shredded
2 mild red chillies, thinly sliced
½ tsp turmeric
¾ tsp garam masala
1 tsp ground cumin
4 tomatoes, chopped
2 tsp tomato purée
400g can chickpea, rinsed and drained
200g baby spinach leaves
rice or naan bread, to serve

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 TOMATOES AND SPINACH



Chickpeas with Tomatoes and Spinach image

Provided by Bobby Flay

Yield Yield: 8 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 Spanish onion, finely chopped
4 cloves garlic, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2-inch piece fresh ginger, peeled and grated
1 fresh Thai chile, seeded and chopped
3/4 pound baby spinach leaves
3 cans chickpeas, drained, rinsed and drained again
4 plum tomatoes, finely chopped
3 tablespoons extra virgin olive oil
1/2 cup coarsely chopped flat-leaf parsley
Salt and freshly ground pepper

Steps:

  • Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
  • Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.

SPINACH AND CHICKPEAS



Spinach and Chickpeas image

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 or 3 slices crusty bread, for crumbs
2 cloves garlic, minced
1/4 cup plus 1 tablespoon olive oil
1 pound spinach
1 teaspoon pimenton (smoked paprika)
1 teaspoon ground cumin
16-ounce can or 2 cups cooked chickpeas
1 tablespoon sherry vinegar

Steps:

  • Pulse bread in a food processor to make crumbs. Saute garlic in 1/4 cup olive oil until fragrant, then add bread crumbs and stir frequently until evenly toasted; remove.
  • Add remaining oil to the pan and add the spinach, along with the pimenton and cumin. Cook until it is quite soft, about 10 minutes.
  • Add the chickpeas to the pan and cook for 5 minutes or so. When ready to serve, stir in the sherry vinegar and sprinkle with the toasted bread crumbs.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 17 grams, Carbohydrate 45 grams, Fat 21 grams, Fiber 12 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams

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From foodandwine.com


BEST CHICKPEA AND SPINACH SALAD RECIPES | QUICK AND EASY | FOOD …
2005-04-11 Step 1. Add the spinach, chickpeas, red onion and tomato to a large bowl. Toss with dressing to combine. Serve. Serves 4 to 6 depending on if served as a side or main. Step 2. With a mortar and pestle (or alternatively in a food processor), pound garlic, salt, pepper, coriander, cayenne and mint to a rough paste.
From foodnetwork.ca


MEDITERRANEAN SPINACH CHICKPEA STEW L THE …
2021-10-04 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.
From themediterraneandish.com


CREAMY CHICKPEA AND SPINACH CURRY - SUPER EASY & QUICK!
2021-06-19 Add the onion and cook until softened, about 3-5minutes. Add the garlic, turmeric, curry powder, and red pepper flakes and cook 30 seconds more, until fragrant. Add the chickpeas and coconut milk. Bring to a boil and simmer about 10 minutes. Stir in the spinach, lemon juice, and salt (if using). Cook for 1 minute more.
From yummyaddiction.com


VEGAN MEDITERRANEAN CHICKPEA SPINACH BURGERS (GF)
2020-08-17 Making the chickpea spinach patties. First, run the frozen spinach under warm water until soft. Then, squeeze out all the water from the rinsed spinach. Add the rinsed spinach and sundried tomatoes to a blender or food processor and blend together. Remove and set aside.
From shortgirltallorder.com


SMOKY CHICKPEAS WITH SPINACH - MARISA MOORE NUTRITION
2017-01-21 Instructions. Heat the olive oil over medium heat in a skillet. Add the garlic, turmeric, and smoked paprika. Stir. Heat the oil and spice mixture 1-2 minutes, until fragrant. Add chickpeas and stir to coat with the oil and spice mixture. Add spinach and water. Cook over medium heat until the spinach wilts.
From marisamoore.com


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