CURRIED CHICKPEAS AND SPINACH
Provided by Food Network Kitchen
Time 4h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
- Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetabls, cover and cook 30 more minutes. Serve with naan.
SPICY CHICKPEA AND SPINACH CURRY
Provided by Melissa Clark
Categories Slow Cooker Vegetarian Dinner Lunch Spinach Chickpea Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
- Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.
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
SPICY SPINACH AND CHICKPEA CURRY SOUP WITH COUSCOUS
I created this recipe as a healthy, low fat meal for my vegetarian husband and I. Not only does the spinach and chickpeas provide vital vitamins and minerals, the chickpeas are good source of veggie protein. Serving this over a bed of couscous makes this a complete Moroccan dish. You can substitute the pre-packaged couscous if you like, though I prefer to buy it in the bulk containers and measure out the amount I want to use. This would be delicious with a dollop of light plain yogurt on top to temper the spice. Enjoy!
Provided by Southern Bette
Categories Spinach
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat.
- Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil.
- Reduce heat to low and simmer for one hour or until chickpeas are softened.
- In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff.
- Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like.
Nutrition Facts : Calories 390.5, Fat 5.8, SaturatedFat 0.9, Sodium 593.7, Carbohydrate 72.2, Fiber 11.4, Sugar 5.6, Protein 15.1
SPINACH & CHICKPEA CURRY
A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
- Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.
Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
SPICY CHICKPEA CURRY
Make and share this Spicy Chickpea Curry recipe from Food.com.
Provided by Snowbunny Andorra
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over a low heat, then add the onion and garlic and cook, stirring, for five minutes. Add the ginger, chillies, cumin, coriander and garam masala. Cook for a further two minutes.
- Add the tomatoes, tamarind and spinach. Increase the heat to medium, and cook until the spinach has thawed and any liquid has been absorbed - about five minutes.
- Stir in the chickpeas, salt and paprika and cook for three minutes, then serve.
Nutrition Facts : Calories 248.3, Fat 8.9, SaturatedFat 1.1, Sodium 654.5, Carbohydrate 36.4, Fiber 9, Sugar 6.4, Protein 9.6
SPINACH AND CHICKPEA CURRY
Spinach and chickpeas are a popular combination, and this one has an Indian twist. I love this as a side-dish with Fairy Nuff's Recipe #86753
Provided by Daydream
Categories Spinach
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large heavy-based saucepan, heat the oil over medium heat and then add the garlic and onion.
- Cook, stirring frequently, for about 5 minutes or until the onion begins to soften.
- Add the curry paste and mustard seeds, stir to mix, and cook a further minute.
- Add the potatoes with 2 cups water, bring to the boil, then reduce heat and simmer gently, uncovered, for around 20 minutes or until the potatoes are almost tender and most of the water has evaporated - it is a good idea to stir occasionally.
- While the potatoes are cooking, press as much liquid as possible out of the spinach through a sieve, then chop roughly.
- Add the chickpeas and spinach to the potato mixture.
- Cook for a further five minutes, until the potatoes are tender, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
- It may be necessary to add a splash more water, but take care the mixture does not become too wet.
- Stir in the paneer cheese and lime juice, and heat through gently.
- Season with salt and pepper to taste, and serve garnished with chopped cilantro.
SWEET AND SPICY CURRY WITH CHICKPEAS
One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.
Provided by Marcia
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 29.4 g, Cholesterol 111.7 mg, Fat 18.9 g, Fiber 5.6 g, Protein 35.7 g, SaturatedFat 7 g, Sodium 706.1 mg, Sugar 5.9 g
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