Spinach With Chickpeas Modified Recipes

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SMOKY CHICKPEAS WITH SPINACH



Smoky Chickpeas with Spinach image

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

1½ tbsp extra virgin olive oil
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp ground turmeric
2 cups cooked chickpeas ((1-15 oz. can, rinsed and drained))
6 cups fresh spinach
2 tbsp water or vegetable broth

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

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

CHICKPEAS WITH SPINACH



Chickpeas with Spinach image

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

1/2 pound (1 generous cup) dried chickpeas
7 cloves garlic, peeled
1 onion, peeled
1 bay leaf
1 small ham hock (optional)
Salt
About 1 1/4 pounds spinach, tough stems removed, rinsed, and coarsely chopped (about 10 loosely packed cups or 1 pound after trimming)
2 tablespoons olive oil
1 slice country bread, crust removed
Generous pinch of saffron threads, warmed and crushed
1 teaspoon cumin seeds, toasted in a dry pan until fragrant and finely ground
2 teaspoons sweet smoked paprika
1/2 cup coarsely flaked cooked salt cod (optional)
1/4 cup diced cooked ham if using ham hock or 1/2 cup if not using hock (optional)
Salt and freshly ground black pepper
Dash of sherry vinegar, as needed
4 eggs, fried sunny-side up, or 2 hard-boiled eggs, peeled and chopped (optional)

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.

GARLIC, SPINACH, AND CHICKPEA SOUP



Garlic, Spinach, and Chickpea Soup image

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

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

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

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.

SPINACH WITH CHICKPEAS AND FRIED EGGS



Spinach with Chickpeas and Fried Eggs image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Leafy Green     Vegetable     Brunch     Vegetarian     High Fiber     Dinner     Lunch     Spinach     Legume     Chickpea     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

3 tablespoons olive oil, divided, plus more
4 medium garlic cloves, thinly sliced, divided
8 cups spinach, coarsely chopped
Kosher salt, freshly ground pepper
1 cup chopped onion
1 teaspoon cumin seeds
1/4 teaspoon smoked paprika
2 15-ounce cans chickpeas, rinsed
5 canned whole tomatoes, crushed
3 cups (or more) vegetable broth
4 large eggs
Ingredient info: Smoked paprika is available at most supermarkets.

Steps:

  • Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.
  • Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
  • Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.
  • Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.
  • Spoon chickpea stew into bowls and top each with a fried egg.

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

CHICKPEAS WITH SPINACH (GREEK)



Chickpeas With Spinach (Greek) image

Make and share this Chickpeas With Spinach (Greek) recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1/2 cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted
1 -2 lemon, juice of (to taste)

Steps:

  • In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
  • Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
  • Cover and simmer for about 18 minutes, stirring occasionally.
  • Add spinach and cook about 7 minutes longer, or until spinach is cooked.
  • Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

MEDITERRANEAN SPINACH CHICKPEA STEW



Mediterranean Spinach Chickpea Stew image

This spinach chickpea stew turns a bag of frozen spinach and some chickpeas into a wholesome one-pot dinner to feed a crowd! There are variations of this spinach stew recipe with tomatoes throughout the Mediterranean and the Middle East. My mom made her spinach stew, Egyptian-style using lean ground beef, but I opted for a vegan option, which is just as hearty and satisfying, thanks to chickpeas!

Provided by Suzy Karadsheh

Categories     Main Course

Time 55m

Number Of Ingredients 16

extra virgin olive oil
1 medium yellow onion ((finely chopped))
4 garlic cloves ((minced))
kosher salt
1 cup san Marzano tomatoes ((with their juices))
2 cups chicken broth ((or vegetable broth))
1 pound frozen spinach ((chopped))
15 ounces canned chickpeas, drained and rinsed
1 cup fresh parsley ((chopped))
1 teaspoon allspice
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon red pepper flakes
black pepper
1/2 cup broken vermicelli noodles ((or orzo))
1 lemon ((juice of))

Steps:

  • In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
  • Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
  • Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
  • While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.
  • Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.
  • Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.

Nutrition Facts : Calories 245.3 kcal, Carbohydrate 42.2 g, Protein 15.4 g, Fat 4 g, SaturatedFat 0.4 g, Sodium 536.8 mg, Fiber 13.5 g, Sugar 7.9 g, UnsaturatedFat 2.2 g, ServingSize 1 serving

INDIAN SPINACH AND CHICKPEAS



Indian Spinach and Chickpeas image

Provided by Dave Lieberman

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
1 medium onion, diced
Salt and pepper
2 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 cup whole milk plain yogurt
3/4 cup half-and-half
2 (10-ounce) packages frozen chopped spinach, thawed
1 (15-ounce) can chickpeas, drained and rinsed

Steps:

  • Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.

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From spainfoodsherpas.com


ANDALUSIAN-STYLE CHICKPEAS AND SPINACH [VEGAN] - ONE GREEN PLANET
Drain well and reserve. Coat a hot saucepan with olive oil and fry the garlic until golden brown. Reserve. Fry the bread in the same oil until golden brown and crunchy. Reserve. Use a …
From onegreenplanet.org


SPINACH WITH BACON AND CHICKPEAS RECIPE 2022 EASY RECIPE TOP
40m 4 The spinach with chickpeas and bacon They are a perfect stew thanks to which your body receives both the nutrients from legumes and the nutrients from vegetables. Therefore, it is super healthy! This dish can be eaten as a single dish or accompanied by some other, such as a delicious stewed chicken with almonds or, if you prefer some fish, a Hake Baked With Potatoes.
From easyrecipe.top


SPINACH AND CHICKPEAS RECIPE - BBC FOOD
Method. Heat the olive oil in a frying pan over a medium heat. Fry the bread for about 5 minutes until golden brown all over, then add the garlic and cumin and cook for …
From bbc.co.uk


MEDITERRANEAN CHICKPEA SKILLET WITH SPINACH - RUNNING ON REAL FOOD
2022-02-10 Step 2: Add the garlic and spices and cook for another 1-2 minutes, stirring frequently. Step 3: Add the passata, chickpeas, bay leaf and stock or water and simmer until the sauce reduces (starts to thicken). This should take about 12-14 minutes. Step 4: Add the spinach, balsamic vinegar, olives and roasted red peppers.
From runningonrealfood.com


SKILLET CHICKPEAS WITH SPINACH AND TOMATOES - AMERICAN HOME …
Cook, stirring occasionally as the chickpeas sizzle and fry in the spices, 5 to 7 minutes. If the pan ever looks dry, add more olive oil. 3. Add the diced tomatoes, another pinch of salt, and bring the mixture to a simmer. Cook for a minute or two until some of the tomato liquid evaporates.
From americanhomecook.com


CATALAN CHICKPEAS AND SPINACH RECIPE - RECIPES.NET
2022-03-22 Add the still-wet spinach to the pan, cover with a lid, and wait for 1 to 2 minutes until the spinach has wilted. Stir in the chickpeas and raisins until combined. Then continue to cook for 1 to 2 minutes, until the chickpeas are heated through. Taste and season generously with salt (about 1 teaspoon) and black pepper, to taste.
From recipes.net


15+ ANTI-INFLAMMATORY LUNCH RECIPES TO MAKE FOREVER | EATINGWELL
2022-07-13 Highly rated with four- and five-star reviews, these recipes will become delicious additions to your lunch rotation. Plus, these recipes star anti-inflammatory ingredients like chickpeas, garlic, salmon and spinach which can help tamp down inflammation and keep negative symptoms, like joint stiffness, mental fog and higher chronic disease risk, at bay. …
From eatingwell.com


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