CHICKPEAS WITH BABY SPINACH
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
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
PASTA WITH SPINACH AND CHICKPEAS
This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.
Provided by KIMBICA
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
- Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g
SPINACH AND CHICK PEAS WITH BACON
Categories Bean Pork Side Sauté Quick & Easy High Fiber Bacon Spinach Chickpea Winter Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 6
Steps:
- Bring a 3-quart pot three fourths full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces.
- Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.
SPINACH AND CHICKPEAS WITH BACON
I love this super-fast and easy side, which is adapted from Gourmet. It is also good with a little cumin added, and will handle a larger amount of spinach as well.
Provided by GaylaJ
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut bacon crosswise into 1/4-inch pieces and cook in a 12-inch heavy skillet over moderate heat until browned; leave bacon in skillet and spoon off all but 1 tablespoon fat.
- Add 2 tablespoons olive oil, chickpeas, and red pepper flakes; saute over high heat, stirring occasionally, until chickpeas begin to brown (3-4 minutes).
- Stir in spinach and garlic and saute', stirring, until spinach is wilted.
- Season with salt and pepper and drizzle with remaining tablespoon oil.
Nutrition Facts : Calories 258.6, Fat 14.3, SaturatedFat 2.5, Cholesterol 4.1, Sodium 415.6, Carbohydrate 26.5, Fiber 6, Sugar 0.3, Protein 7.7
PASTA WITH SPINACH, CHICKPEAS, AND BACON
Make and share this Pasta With Spinach, Chickpeas, and Bacon recipe from Food.com.
Provided by sherininja
Categories Beans
Time 12m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two.
- When done save 1/2 cup of pasta water and drain the rest- keep in a colander.
- Pour the olive oil into a skillet over medium heat. . Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Toss in the garlic and cook for 2 minutes.
- Sprinkle in the red pepper flakes.
- Dump in chickpeas and stir to coat. Then add the spinach leaves, and cook until wilted. Season with a pinch of salt and add a half a cup or so of the pasta cooking water.
- When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.
- Remove from the heat, sprinkle with cheese, and serve.
- I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.
Nutrition Facts : Calories 570.9, Fat 16.4, SaturatedFat 3.9, Cholesterol 12.1, Sodium 736.3, Carbohydrate 85.8, Fiber 10.5, Sugar 1.2, Protein 20.7
HOT CHICKPEAS WITH SPINACH & BACON
Bored with the same old sandwich at lunchtime? Try this quick and easy low fat snack
Provided by Good Food team
Categories Lunch, Main course, Snack, Supper
Time 7m
Number Of Ingredients 5
Steps:
- Cut the bacon rasher into shreds and cook in a hot non-stick pan with the garlic clove. Stir in the wine vinegar and chickpeas. Toss in the baby leaf spinach, stirring until wilted. Season if you want to, then serve hot.
Nutrition Facts : Calories 97 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.54 milligram of sodium
GARLIC, SPINACH, AND CHICKPEA SOUP
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
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
GRAMIGNA WITH SPINACH, CHICKPEAS, AND BACON
Steps:
- Start heating 6 quarts of water with 1 tablespoon of salt in a large pot. (If it comes to a rolling boil while you are cooking the dressing, you can drop in the gramigna to cook at the same time or wait until you've added the spinach, as described below.)
- Pour 3 tablespoons olive oil into the skillet, and set over medium-high heat. Strew the garlic slices in the oil, and cook for a couple of minutes, stirring. Scatter the pancetta or bacon strips in the pan, stir, and cook for 3 minutes or so, to render their fat. (If the pork is very lean and releases little fat, add more olive oil to the skillet.) Sprinkle in the peperoncino.
- When the pancetta is sizzling, dump in the chickpeas. Stir and toss them for a minute or so, then scatter the spinach leaves on top. Turn and toss as the leaves wilt in the heat. Season with 1/4 teaspoon salt; ladle about 1/2 cup of boiling pasta water into the pan, and simmer the beans and greens for a couple of minutes. If the gramigna are not already cooking, turn off the heat and cover the skillet to keep the dressing hot until the pasta is ready.
- Boil the gramigna until al dente, lift the pasta from the pot, drain briefly, and drop into the skillet of ceci and spinach, which should be simmering. Toss together for a minute or two, or longer if necessary, until the gramigna are amalgamated with the dressing. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If there's too much liquid, reduce by tossing rapidly over high heat.
- Take the skillet off the heat, toss the pecorino in, and drizzle a final flourish of olive oil over the gramigna. Serve right away.
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