Spiced Beef Chickpeas And Spinach Recipes

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.

Steps:

• Preheat the oven to 350°F.
• Put the oil in a medium saucepan over medium heat. Add the onion and cook until it starts to be translucent.
• Add the ground beef, cumin, coriander and pepper. Stir, and cook until the beef is cooked.
• Remove the pan from the heat, and put the beef in an 2-quart casserole dish, keeping a few tablespoons of the beef liquid in the pan.
• Turn the heat to medium-high and add the spinach and garlic and cook, stirring often. until it the spinach has wilted.
• Remove from the heat and stir in the chickpeas, Keeping as much of the liquid as you can in the pan, add this to the casserole dish with the meat, patting it in a layer.
• Put the tomatoes in the pan and cook over medium-high heat until the tomatoes start to break down, around 3 - 4 minutes. Spread the tomatoes on top of the spinach layer in the casserole dish.
• Put the dish in the center of the oven and bake until it's bubbly, about 30 minutes.

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 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.