Spinach With Chickpeas And Fresh Dill Recipes

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SPINACH WITH CHICKPEAS AND FRESH DILL



Spinach with Chickpeas and Fresh Dill image

This is a Sephardic Passover recipe that is great as a side dish. It is flavorful and very refreshing.

Provided by Sara

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 6

Number Of Ingredients 7

2 tablespoons olive oil
1 large onion, thinly sliced
1 ½ cups canned chickpeas, drained
1 pound spinach
½ cup minced fresh dill weed
2 lemons, juiced
salt and pepper to taste

Steps:

  • In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
  • Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
  • Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 20.3 g, Fat 6 g, Fiber 7.3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 163.1 mg, Sugar 3 g

SPINACH WITH CRISPY CHICKPEAS



Spinach with Crispy Chickpeas image

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

1 can (15 ounces) chickpeas (1 1/2 cups), drained and rinsed
1 tablespoon all-purpose flour
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, very thinly sliced
1/4 teaspoon crushed red pepper, flakes
1 pound fresh spinach, washed and trimmed

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.

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, DILL DIP



Spinach, Dill Dip image

Make and share this Spinach, Dill Dip recipe from Food.com.

Provided by Kim Weimer

Categories     Vegetable

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

1 cup sour cream
1 cup mayonnaise
1 tablespoon dill
2 tablespoons green onions, finely diced
1 cup fresh spinach, wilted and chopped

Steps:

  • In a small fry pan.
  • Add 4 tablespoons water and the spinach, cover and wilt.
  • Lay the Spinach out on a paper towel and pat dry.
  • Mix the Sour Cream, Mayonaise, Dill and Green onions.
  • Fold in the spinach.
  • Serve.

Nutrition Facts : Calories 454.9, Fat 45.5, SaturatedFat 26.5, Cholesterol 119.6, Sodium 209.9, Carbohydrate 8.6, Fiber 1, Sugar 8.5, Protein 5.9

SPINACH WITH CHICKPEAS AND FRESH DILL



Spinach with Chickpeas and Fresh Dill image

This is a Sephardic Passover recipe that is great as a side dish. It is flavorful and very refreshing.

Provided by Allrecipes Member

Categories     Greens Side Dishes

Time 30m

Yield 6

Number Of Ingredients 7

2 tablespoons olive oil
1 large onion, thinly sliced
1 ½ cups canned chickpeas, drained
1 pound spinach
½ cup minced fresh dill weed
2 lemons, juiced
salt and pepper to taste

Steps:

  • In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
  • Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
  • Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 20.3 g, Fat 6 g, Fiber 7.3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 163.1 mg, Sugar 3 g

GREEK CHICKPEAS & SPINACH



Greek Chickpeas & Spinach image

Make and share this Greek Chickpeas & Spinach recipe from Food.com.

Provided by BurtonFanatic

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 large onion, peeled and finely chopped
2 minced garlic cloves
2 teaspoons olive oil
1 (15 ounce) can garbanzo beans, drained and rinsed
2 tablespoons fresh dill weed, finely chopped
1/2 lb fresh spinach, cleaned and chopped
2 tablespoons lemon juice

Steps:

  • Using a large frying pan, sauté onion and garlic in oil over medium heat for 2 minutes.
  • Add chickpeas and dill. Stir-fry for 5 minutes.
  • Add the spinach, a little at a time. Drizzle lemon juice over all ingredients and cover with lid.
  • Cook 5 minutes or until the spinach shrinks. Stir to combine. Serve hot.

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