Curried Spinach Eggs Chickpeas Recipes

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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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