Chickpeas With Baby Spinach Recipes

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.

Steps:

• Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.

Steps:

• Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
• Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.

Steps:

• Blend broth, cream cheese, pepper and 1/2 cup chickpeas in blender until smooth.
• Heat dressing in large skillet on medium heat. Add chicken; cook 8 min. or until browned on all sides, turning occasionally. Add ham and remaining chickpeas. Pour cream cheese sauce over ingredients in skillet; cover with lid. Simmer on medium-low 15 min. or until chicken is done (165ºF).
• Add spinach; cook, covered, 5 min. or until spinach is wilted.

Steps:

• Heat the oil and sauté the onion and garlic until soft.
• Add spices and sauté one minute, to release flavours.
• Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
• Add the chickpeas and pumpkin and bring to the boil.
• Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
• Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
• Serve with basmati rice, pappadums, and yoghurt or raita.

Steps:

• Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
• Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
• Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

Steps:

• Heat the oil in a large, lidded skillet over medium-high heat.
• Add the garlic and cook for 2 minutes, or until golden, but not brown; remove with a slotted spoon and discard.
• Add the onion and cumin, turmeric and cayenne and cook, stirring for about 5 minutes or until soft.
• Add the chickpeas and stir until coated with the oil and spices.
• Stir in the spinach with just the water clinging to it, cover and cook for 4-5 minutes until wilted.
• Uncover, stir in the pimientos and continue cooking, stirring gently until the liquid evaporates.
• Season to taste and serve.