Chickpea Purée With Wilted Greens Recipe 375

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CHICKPEA PURéE WITH WILTED GREENS RECIPE - (3.7/5)



Chickpea Purée With Wilted Greens Recipe - (3.7/5) image

Provided by ltrodrigu

Number Of Ingredients 8

2 1/2 cups cooked dried or canned chickpeas, drained and tossed dry
3/4 cup extra-virgin olive oil, plus extra for drizzling
1/2 head garlic
6 sage leaves
2 sprigs rosemary
1/2 Russet potato, peeled and quartered
Sea salt and freshly ground black pepper
2 bunches dandelion greens or Swiss chard, tough stems trimmed

Steps:

  • Place cooked chickpeas in a medium, heavy-bottom pot. Add enough water to cover beans by 2 inches. Add ¼ cup olive oil, garlic, sage, rosemary and potato. Set pot over medium heat and bring to a simmer. Gently cook beans until broth is flavorful and potato tender and beginning to fall apart, about 20 minutes. Set a medium pot of generously salted water over high heat. Once boiling, add greens, and boil until they wilt and become tender, 3-4 minutes. Drain greens and season with salt, pepper and a good drizzle of olive oil. Drain chickpeas and potato, reserving cooking liquid and discarding aromatics. Puree chickpeas and potato with ½ cup olive oil and 2 tablespoons cooking liquid until smooth. Puree should be loose enough to dribble off a spoon. If too stiff, blend in splashes of cooking liquid until desired consistency is achieved. Season with salt, pepper and more olive oil, as needed. To serve, ladle warm puree onto plates and set a mound of greens next to puree. Drizzle olive oil over everything and serve.

CHICKPEA PURéE



Chickpea Purée image

Provided by Suzanne Goin

Categories     Condiment/Spread     Food Processor     Garlic     Appetizer     Sauté     Quick & Easy     Chickpea     Seed     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 teaspoon cumin seeds
3/4 cup extra-virgin olive oil, divided
3 large garlic cloves, minced
3 cups drained canned chickpeas (garbanzo beans; from about three 15-ounce cans), liquid reserved
1 teaspoon coarse kosher salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper

Steps:

  • Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
  • Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

CHICKPEA PUREE



Chickpea Puree image

From 'A Year in my Kitchen' by Skye Gyngell, this should taste vibrant and stronger than houmous, great for dips also as a side dish with roasted lamb or grilled chops.

Provided by lindseylcw

Categories     Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 10

250 g cooked chickpeas
2 garlic cloves, peeled
1 large red chili pepper
150 g fresh coriander
150 g fresh mint leaves, only
1 lemon, juice of
1 tablespoon tahini
2 tablespoons Greek yogurt
1 1/2 teaspoons roasted mixed spice
50 ml extra virgin olive oil

Steps:

  • Drain and rinse chick peas.
  • Place in a blender with the garlic and chilli, chop the coriander and mint and place into blender, add rest of ingredients and blend to a puree, do not over blend.
  • Taste and adjust seasoning with sea salt and fresh ground black pepper, you may need more salt than you may think.

Nutrition Facts : Calories 235.8, Fat 13.9, SaturatedFat 1.9, Sodium 220.1, Carbohydrate 24.6, Fiber 7.4, Sugar 1.2, Protein 6.3

SPICED CHICKPEAS AND GREENS FRITTATA



Spiced Chickpeas and Greens Frittata image

When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper

Provided by Molly Baz

Categories     Bon Appétit     Egg     Brunch     Dinner     Frittata     Chickpea     Curry     Garlic     Leafy Green     Sour Cream     Mayonnaise     Vegetarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield 4-6 servings

Number Of Ingredients 12

12 large eggs
1 1/2 cups chopped tender herbs (such as basil, cilantro, and/or parsley)
3/4 cup sour cream
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt, plus more
4 Tbsp. extra-virgin olive oil, divided
2 (15.5-oz.) cans chickpeas, rinsed,patted dry
2 tsp. medium curry powder
1 medium onion, finely chopped
6 garlic cloves, 5 thinly sliced, 1 whole
1 small bunch hardy greens (such as mustard, kale, or Swiss chard), ribs and stems removed, leaves torn into 2" pieces
2/3 cup mayonnaise

Steps:

  • Preheat oven to 350°F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.
  • Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6-8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.
  • Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7-9 minutes.
  • Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.
  • Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10-15 minutes. Let cool 5-10 minutes.
  • Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
  • Serve frittata with garlic mayo and reserved chickpeas.

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