CHORIZO, SPINACH AND CHICKPEA SAUTE
Steps:
- Put 1 tablespoon olive oil in saute pan, add chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. Add drained chickpeas directly to pan and saute until lightly browned, approximately 5 minutes.
- Remove from pan, set aside. In same pan, add another tablespoon olive oil and saute the onions, mushrooms, and artichoke hearts until the onions are translucent. Add garlic, when just starting to gain color, add in spinach and chicken stock. Cover and let wilt on medium-low flame. Add in chorizo and chick peas, season to taste with salt and pepper
- Garnish with Parmesan.
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
QUICK AND EASY SAUTEED SPINACH
Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.
Provided by Denee
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g
CHICKPEAS WITH SPINACH
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
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.
ESPINACAS CON GARBANZOS (SPINACH WITH GARBANZO BEANS)
This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars.
Provided by Vanessa Moore
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 26 g, Fat 4.9 g, Fiber 6.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 600.1 mg, Sugar 1.7 g
ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Provided by Lauren Aloise
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
- Before the oil gets too hot, add the spinach (in batches if necessary)
- Sauté the spinach until just wilted and remove to strain in a colander
- Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
- Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
- Transfer the ingredients to a blender/food processor and add the sherry vinegar
- Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
- Return the paste to the saucepan and add your garbanzo beans and tomato sauce
- Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
- Add the spinach and stir gently until it is evenly incorporated and hot
- Season with salt and pepper
- Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
- Enjoy!
Nutrition Facts : Calories 121.93 kcal, Carbohydrate 12.88 g, Protein 5.05 g, Fat 6.5 g, SaturatedFat 0.87 g, Cholesterol 0.18 mg, Sodium 289.07 mg, Fiber 3.27 g, Sugar 2.1 g, ServingSize 1 serving
SPINACH WITH CRISPY CHICKPEAS
This healthy side dish recipe is courtesy of chef Andrew Carmellini.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Place chickpeas on a paper-towel-lined plate to allow any excess liquid to be absorbed.
- Place flour in a deep bowl; add chickpeas and toss until completely coated with flour.
- Heat 3 tablespoons olive oil in a large saucepan over high heat. When oil begins to smoke, add chickpeas, shaking pot to coat chickpeas with oil; chickpeas will begin to snap and pop. Keep shaking or stirring pan occasionally, until chickpeas are golden brown all over, about 4 minutes. Season with 1/4 teaspoon salt and pepper; using a slotted spoon, transfer chickpeas to a plate and set aside.
- Place pot over medium-high heat and add remaining tablespoon oil. Add garlic and cook, stirring constantly, for 30 seconds.
- Add red pepper and spinach to pot and cook until spinach begins to wilt, about 1 minute; season with remaining 1/4 teaspoon salt and pepper. Continue cooking until spinach has completely wilted, about 30 seconds more.
- Transfer spinach to a serving plate and top with chickpeas; serve immediately.
SAUTEED CHICKPEAS/GARBANZOS
Posted in response to a request. This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes.
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and saute onions for 2 minutes, stirring.
- Add garbanzo beans and saute 7 minutes more, stirring frequently.
- Add reserved bean and tomato juices, cumin, chili powder, and salt and cook, uncovered, on low to medium heat for 5 minutes to reduce sauce to gravy consistency.
- Add drained tomatoes, mix well, and serve.
Nutrition Facts : Calories 363.5, Fat 12.8, SaturatedFat 1.7, Sodium 1055.1, Carbohydrate 53.2, Fiber 10.5, Sugar 3.3, Protein 11.1
SAUTEED SPINACH WITH CRISP PANCETTA
Tender spinach tastes even better when topped with crumbled pancetta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium. Add pancetta; cook until crisp, 4 to 6 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.
- Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing spinach and adding more as it wilts. Continue to cook until tender, about 2 minutes. Remove from heat, and pour off excess liquid; stir in lemon juice. Top with pancetta.
Nutrition Facts : Calories 122 g, Fat 7 g, Fiber 4 g, Protein 12 g
SMOKY CHICKPEAS WITH SPINACH
Smoky Chickpeas with Spinach is a healthy, budget-friendly meal that's full of flavor, packed with protein and just happens to be vegan!
Provided by Marisa Moore
Categories Entree Main Course Side Dish
Time 10m
Number Of Ingredients 7
Steps:
- 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. Add salt and pepper to taste. Serve!
Nutrition Facts : Calories 355 kcal, ServingSize 1 serving
GARLIC SAUTEED SPINACH
Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.
Provided by Ina Garten
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
- In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
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RECIPE: SMOKY SAUTéED SPINACH AND CHICKPEAS – …
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Estimated Reading Time 1 min
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From cadryskitchen.com
Ratings 6Category Side DishCuisine American, VeganTotal Time 27 mins
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper. Put asparagus on one baking sheet and toss with ½ teaspoon extra virgin olive oil and a pinch of salt.
- If your chickpeas are wet, put them on a clean kitchen towel and rub them dry. (They roast the best when they aren't damp.)Then move the chickpeas to the second baking sheet. Toss chickpeas, nutritional yeast (if using), a pinch of salt, and ½ teaspoon extra virgin olive oil.
- Put both baking sheets in the oven and roast chickpeas and asparagus for 20 minutes, stopping once to shake the pans so that they roast evenly.
- During the last 10 minutes of the asparagus/chickpea cooking time, bring a non-stick skillet to a medium heat. Add the remaining 1 teaspoon extra virgin olive oil to pan and sauté the onions and garlic a few minutes, until fragrant and translucent.
SAUTEED SPINACH AND CHICKPEAS WITH FETA AND LEMON - COOKTHINK
From cookthink.com
Servings 4Total Time 25 minsCategory Dinner, Lunch
- In a large saute pan, add olive oil and allow to warm over medium heat. Add garlic, cook over medium - high heat for about 1 minute.
- Add spinach. Stir with garlic and olive oil until spinach is covered and has begun to wilt. Your spinach should turn a bright green color when it is finished cooking. Add pepper to taste.
- Add chickpeas and increase the heat to get extra liquid to evaporate. Cook until the chickpeas warm through, about 5 minutes. Remove from heat. Place the spinach mixture into a serving bowl, top with hardboiled egg, tomato, fetta and lemon juice. Serve and enjoy!
SAUTEED CHICKPEAS WITH YOGURT, GARLIC, AND HERBS - WALKTOEAT
From walktoeat.com
4.8/5 (5)Category Main Course, Side DishCuisine MediterraneanCalories 354 per serving
- Add garlic, pepper, salt, and chickpeas to skillet. Sauté until chickpeas are golden and starting to blister, about 8-10 minutes. Remove from heat, add herbs, and stir to combine.
- Add yogurt to a bowl, making a well in the center. Pour chickpeas over top and squeeze a half of a lemon over if using. Serve immediately.
WHOLE WHEAT SPAGHETTI WITH SAUTEED CHICKPEAS AND SPINACH
From aggieskitchen.com
Estimated Reading Time 2 mins
- While pasta is cooking, heat oil in a large saute pan. Add garlic and onions to pan and cook over medium heat for 5 minutes or until slightly soft, season with salt and pepper. Add chickpeas to onions and saute for another 5 minutes. Drain pasta, reserving about 1/4 cup of pasta water. Add fresh spinach to pan, add cooked pasta and pasta water over spinach and gently toss. Turn off heat.
- Before serving add an additional drizzle of olive oil over pasta. Season to taste with salt and red pepper flakes. Serve with freshly grated Parmesan cheese.
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From myrecipes.com
4/5 (9)Total Time 25 minsServings 4Calories 186 per serving
- In a large skillet (preferably one with a lid), warm olive oil over medium heat until hot. Carefully add onion, garlic and salt, and sauté, stirring often, until onion becomes transparent and garlic just begins to turn golden brown, 4 to 5 minutes.
- Toss in broccoli; sauté for 3 minutes. Add chickpeas, broth and red pepper. Stir once, cover and cook for 3 minutes more, just to heat through and finish cooking broccoli.
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