Andalucian Chickpea And Spinach Stew Recipes
ANDALUSIAN CHICKPEA AND SPINACH SOUP
A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
- Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
- Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
- Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 7 grams
CHICKPEA, CHORIZO & SPINACH STEW
For a healthy, warming supper that takes little effort or time, you can't beat this simple one-pan dish
Provided by Thomasina Miers
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
- Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.
Nutrition Facts : Calories 487 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 3.36 milligram of sodium
More about "andalucian chickpea and spinach stew recipes"
CHICKPEA AND SPINACH STEW RECIPE - JANET MENDEL - FOOD …
From foodandwine.com
5/5 (583)Total Time 30 mins
- Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
- Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
- Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
- Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
FRANK CAMORRA'S ANDALUSIAN SPINACH AND CHICKPEAS
From gourmettraveller.com.au
Servings 4Estimated Reading Time 2 minsAuthor Frank CamorraTotal Time 1 hr 45 mins
- Soak chickpeas in 1 litre of water in a large bowl overnight. Drain, transfer to large saucepan of water, bring to the boil, add 250ml cold water, bring back to the boil, then reduce heat to low and simmer, topping up water as necessary until tender (40 minutes to 1 hour). Drain, reserving cooking liquid. Cool.
- For picada de pan, heat olive oil in a small frying pan over medium heat. Add garlic and stir until fragrant (2-3 minutes), then add bread, season to taste, and cook, turning halfway, until golden (2-3 minutes). Transfer bread and garlic to paper towels to drain and cool briefly, then tear bread into small pieces and remove skins from garlic. Pound bread and garlic with a mortar and pestle until large but even breadcrumbs. Add 50gm cooked chickpeas, 60ml reserved cooking liquid and season to taste with sea salt, then pound to break up chickpeas. Add another 50gm cooked chickpeas, and another 1-2 tbsp cooking liquid and pound to the consistency of coarsely mashed potato.
- Melt butter in a large saucepan over medium heat, add garlic and stir until light golden (1 minute), then add spinach and turn with tongs until wilted (2 minutes). Increase heat to high, add chickpeas and 400ml cooking liquid and cook, stirring occasionally and crushing a few of the chickpeas into the spinach, until heated through (5-6 minutes). Add 125gm picada de pan (reserve remainder; it's great with eggs) and spices, season to taste and stir to combine. Reduce heat to low and simmer until thickened and creamy (5-7 minutes), then stir in sherry vinegar. Drizzle with oil and serve with bread.
SPINACH AND CHICKPEAS (ESPINACAS CON GARBANZOS)
From spanishsabores.com
5/5 (38)Total Time 30 minsCategory MainCalories 122 per serving
- 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
HEARTY CHICKPEA & SPINACH STEW RECIPE | EATINGWELL
From eatingwell.com
SPANISH SPINACH AND CHICKPEAS – ESPINACAS CON …
From spainonafork.com
ANDALUSIAN FOOD: THE ULTIMATE GUIDE + RECIPES - SPANISH SABORES
From spanishsabores.com
SPICY CHICKPEA STEW | READY IN 25 MINUTES! | OH MY VEGGIES
From ohmyveggies.com
CHICKPEA STEW WITH SPINACH AND CHORIZO RECIPE - SERGI MILLET
From foodandwine.com
ESPINACAS CON GARBANZOS (SPANISH SPINACH WITH CHICK PEAS)
From gypsyplate.com
ANDALUSIAN CHICKPEA STEW - CELINE'S RECIPES
From celinesrecipes.com
MEDITERRANEAN SPINACH CHICKPEA STEW L THE MEDITERRANEAN DISH
From themediterraneandish.com
ESPINACAS CON GARBANZOS (ANDALUSIAN SPINACH AND …
From americastestkitchen.com
AROMATIC SPANISH CHICKPEA STEW – ESPINACAS CON GARBANZOS
From visitsouthernspain.com
ANDALUSIAN-STYLE CHICKPEAS AND SPINACH - ONE GREEN PLANET
From onegreenplanet.org
ESPINACAS CON GARBANZOS (ANDALUSIAN SPINACH AND …
From americastestkitchen.com
LABLABI (TUNISIAN CHICKPEA STEW) | THE MEDITERRANEAN DISH
From themediterraneandish.com
THE MOTHER OF ALL CHICKPEA STEWS | SPANISH CHICKPEA & SPINACH …
From spainonafork.com
SWEET POTATOES FILLED WITH MOROCCAN HUMMUS OF MIZRAHI CHARM
From newsrnd.com
VEGAN TAPAS: ANDALUSIAN SPINACH AND CHICKPEAS RECIPE
From veganfoodandliving.com
You'll also love
