Curried Chickpeas With Spinach Recipes

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CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS



Curried Couscous with Spinach and Chickpeas image

A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.

Provided by justine

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 small yellow onion, chopped
½ cup chopped sun-dried tomatoes
1 tablespoon chopped fresh dill
3 cloves garlic, crushed
12 ounces chopped frozen spinach
1 tablespoon pale dry sherry
1 tablespoon curry powder
1 pinch cayenne pepper, or to taste
1 (15 ounce) can chickpeas, drained
2 cups vegetable broth
1 cup whole wheat couscous
salt to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
  • Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 74.6 g, Fat 6.2 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 0.6 g, Sodium 666.4 mg, Sugar 5.4 g

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

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

CREAMY CHICKPEA AND SPINACH CURRY



Creamy Chickpea and Spinach Curry image

An easy vegan curry cooked with chickpeas, spinach and Indian spices along with an Indian flatbread. The perfect meal for those busy nights cooked in under 30 minutes.

Provided by Jovita | Yummy Addiction

Categories     dinner     entree     lunch     main dish

Time 20m

Number Of Ingredients 15

1 tbsp olive oil
1 onion (sliced into halfmoons)
2 cloves garlic (minced)
1 tsp ground turmeric
1 tsp curry powder
1/8 tsp red pepper flakes
1 15 oz. (400g) can chickpeas (drained and rinsed)
1 15 oz. (400ml) can coconut milk
2 oz. (60g) spinach
1 tbsp lemon juice
Salt, to taste
1 cup all-purpose flour
1/4 tsp salt
1 cup Greek yogurt
1 tsp baking powder

Steps:

  • Heat the olive oil in a skillet. 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.
  • Mix all the ingredients in a bowl until the mixture pulls together into a dough. It will be sticky.
  • Heat the heavy iron cast skillet or a simple thick bottom skillet until hot.
  • Divide the dough into 4 parts and roll out on a floured surface into rounds that will fit your skillet. Cook 2-3 minutes per side. Serve with the chickpea and spinach curry.

Nutrition Facts : Calories 545 kcal, Cholesterol 9.3 mg, Carbohydrate 51 g, Sodium 1077.5 mg, Sugar 4.8 g, Protein 18.1 g, Fat 32.3 g, ServingSize 1 serving

CHICKPEA SPINACH CURRY (CHANA PALAK MASALA)



Chickpea Spinach Curry (Chana Palak Masala) image

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

3 tbsp sunflower or canola oil
1 large onion finely chopped
4 cloves garlic, crushed
1 inch ginger, finely grated
1 tbsp ground coriander
1/2 tbsp ground turmeric
1/2 tbsp ground cumin
1/4 - 1/2 tsp cayenne pepper or chili flakes
1.5 cups crushed tomatoes (400g)
2.5 cups cooked chickpeas (400g)
1/2 cup vegetable stock (120 ml)
1 cup frozen chopped spinach or 100gm fresh/frozen chopped spinach
1/2 - 1 tsp salt
1 tsp sugar
1 tsp garam masala
1 tbsp lemon juice
OPTIONAL: 1/4-1/2 cup full-fat coconut milk (50-100 ml)
1 tbsp chopped fresh cilantro leaves (coriander leaves)

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

CURRIED CHICKPEAS AND SPINACH



Curried Chickpeas and Spinach image

Provided by Food Network Kitchen

Time 4h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, finely grated
1 2-inch piece ginger, peeled and finely grated
1 serrano chile pepper, seeded and finely chopped
2 tablespoons curry powder
1 15-ounce can chickpeas (do not drain)
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 small head cauliflower, cut into florets
2 Yukon gold potatoes, cut into 1/2-inch cubes
1 14.5-ounce can diced tomatoes
Kosher salt
8 ounces farmer's cheese, crumbled
Naan or other flatbread, for serving

Steps:

  • Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
  • Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetabls, cover and cook 30 more minutes. Serve with naan.

CURRIED SPINACH, EGGS & CHICKPEAS



Curried spinach, eggs & chickpeas image

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

1 tbsp rapeseed oil
1 onion , thinly sliced
1 garlic clove , crushed
3cm piece ginger , peeled and grated
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
1 tbsp ground cumin
450g tomatoes , chopped
400g can chickpeas , drained
1 tsp sugar
200g spinach
2 large eggs
3 tbsp natural yogurt
1 red chilli , finely sliced
½ small bunch of coriander , torn

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

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