CHICKPEAS AND SPINACH WITH SMOKY PAPRIKA
From Cooking Light. Do not make this unless you have sherry vinegar and Spanish smoked paprika. Do not use regular paprika or it's not the same. Serve on grilled bread. Serving size is 2/3 cup.
Provided by breezermom
Categories Spinach
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat a Dutch oven over medium heat. Add the oil and swirl to coat. Add the onion and garlic; cover and cook 8 minutes oruntil tender, stirring occasionally.
- Stir in smoked paprika; cook 1 minute, stirring constantly. Add wine, broth, and tomatoes; bring to a boil. Add the chickpeas. Reduce heat, and simmer until the sauce thickens slightly (about 15 minutes); stir occasionally.
- Add spinach; cover and cook 2 minutes or until the spinach wilts. Stir in parsley and vinegar.
Nutrition Facts : Calories 107.4, Fat 2, SaturatedFat 0.3, Sodium 153.4, Carbohydrate 17.6, Fiber 3.7, Sugar 3, Protein 3.8
SPICY CHICKPEAS AND SPINACH
Steps:
- Toss 2 cans chickpeas (drained, rinsed and dried), 2 tablespoons olive oil, 1 1/2 teaspoons paprika, 1/2 teaspoon chipotle chile powder and 1 teaspoon salt. Roast in a 400 degrees F oven until golden, 20 to 25 minutes. Toss with 4 cups baby spinach, 1 1/2 tablespoons olive oil and salt to taste. Serve with lemon wedges.
Nutrition Facts : Calories 287 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1344 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 11 grams, Sugar 5 grams
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
QUINOA, GARBANZO, AND SPINACH SALAD WITH SMOKED PAPRIKA DRESSING
Provided by Bon Appétit Test Kitchen
Categories Salad Side Fourth of July Picnic Vegetarian High Fiber Dinner Lunch Quinoa Spinach Chickpea Family Reunion Healthy Paprika Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.
- Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.
- Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.
SMOKY CHICKPEAS WITH SPINACH, TOMATO AND MANCHEGO CHEESE, TAPAS
Make and share this Smoky Chickpeas With Spinach, Tomato and Manchego Cheese, Tapas recipe from Food.com.
Provided by R. Warren Meddoff
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare eggplant by preheating oven to 375ºF/175ºC.
- Dice unpeeled eggplant into 1 inch cubes. Combine with 2 tablespoons olive oil and salt and pepper to taste. Spread on a baking pan with the sides lined with foil or parchment paper. Bake for 30 minutes until golden brown and tender.
- Heat remaining oil in large nonstick sauté pan over medium heat. Add onion, garlic and smoked paprika. Sauté 1 minute to soften the onions.
- Add chickpeas, tomatoes and bring to a simmer; cook for 5 minutes.
- Add spinach, eggplant and cheese. Cook until heated through and cheese is melted.
Nutrition Facts : Calories 277.5, Fat 12.1, SaturatedFat 1.7, Sodium 579.6, Carbohydrate 37.4, Fiber 9.6, Sugar 6, Protein 8.5
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.
SPINACH AND CHICKPEAS
Provided by Mark Bittman
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pulse bread in a food processor to make crumbs. Saute garlic in 1/4 cup olive oil until fragrant, then add bread crumbs and stir frequently until evenly toasted; remove.
- Add remaining oil to the pan and add the spinach, along with the pimenton and cumin. Cook until it is quite soft, about 10 minutes.
- Add the chickpeas to the pan and cook for 5 minutes or so. When ready to serve, stir in the sherry vinegar and sprinkle with the toasted bread crumbs.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 17 grams, Carbohydrate 45 grams, Fat 21 grams, Fiber 12 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams
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