SPINACH AND CHICK PEAS WITH BACON
Categories Bean Pork Side Sauté Quick & Easy High Fiber Bacon Spinach Chickpea Winter Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 6
Steps:
- Bring a 3-quart pot three fourths full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces.
- Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.
HOT CHICKPEAS WITH SPINACH & BACON
Bored with the same old sandwich at lunchtime? Try this quick and easy low fat snack
Provided by Good Food team
Categories Lunch, Main course, Snack, Supper
Time 7m
Number Of Ingredients 5
Steps:
- Cut the bacon rasher into shreds and cook in a hot non-stick pan with the garlic clove. Stir in the wine vinegar and chickpeas. Toss in the baby leaf spinach, stirring until wilted. Season if you want to, then serve hot.
Nutrition Facts : Calories 97 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.54 milligram of sodium
PASTA WITH SPINACH, CHICKPEAS, AND BACON
Make and share this Pasta With Spinach, Chickpeas, and Bacon recipe from Food.com.
Provided by sherininja
Categories Beans
Time 12m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two.
- When done save 1/2 cup of pasta water and drain the rest- keep in a colander.
- Pour the olive oil into a skillet over medium heat. . Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Toss in the garlic and cook for 2 minutes.
- Sprinkle in the red pepper flakes.
- Dump in chickpeas and stir to coat. Then add the spinach leaves, and cook until wilted. Season with a pinch of salt and add a half a cup or so of the pasta cooking water.
- When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.
- Remove from the heat, sprinkle with cheese, and serve.
- I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.
Nutrition Facts : Calories 570.9, Fat 16.4, SaturatedFat 3.9, Cholesterol 12.1, Sodium 736.3, Carbohydrate 85.8, Fiber 10.5, Sugar 1.2, Protein 20.7
SPINACH AND CHICKPEAS WITH BACON
I love this super-fast and easy side, which is adapted from Gourmet. It is also good with a little cumin added, and will handle a larger amount of spinach as well.
Provided by GaylaJ
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut bacon crosswise into 1/4-inch pieces and cook in a 12-inch heavy skillet over moderate heat until browned; leave bacon in skillet and spoon off all but 1 tablespoon fat.
- Add 2 tablespoons olive oil, chickpeas, and red pepper flakes; saute over high heat, stirring occasionally, until chickpeas begin to brown (3-4 minutes).
- Stir in spinach and garlic and saute', stirring, until spinach is wilted.
- Season with salt and pepper and drizzle with remaining tablespoon oil.
Nutrition Facts : Calories 258.6, Fat 14.3, SaturatedFat 2.5, Cholesterol 4.1, Sodium 415.6, Carbohydrate 26.5, Fiber 6, Sugar 0.3, Protein 7.7
CREAMY SPINACH WITH BACON & GARBANZO BEANS
Here's a delicious twist on classic creamed spinach-made with garbanzo beans, chopped bacon and a teeny-tiny sprinkle of cayenne pepper.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Blend broth, 1/2 cup beans, cream cheese and pepper in blender until smooth; set aside.
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add spinach to reserved drippings; cook 3 to 5 min. or until spinach is slightly wilted, stirring occasionally.
- Stir in remaining beans and cream cheese mixture; cook 2 min. or until heated through, stirring occasionally. Top with bacon.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 13 g, Fiber 4 g, Sugar 2 g, Protein 9 g
SPINACH AND GARBANZO SKILLET
Whipped up by our Test Kitchen, this colorful combination of beans, summer squash, tomatoes and spinach makes a bright addition to any meal. Topped with roasted almonds and served warm, this tasty side dish is sure to be requested often!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet or wok, saute the garlic, basil and pepper in hot oil for 30 seconds. Stir in beans and squash until evenly coated with spices. Cover and cook for 4 minutes, stirring three times. , In a small bowl, combine the cornstarch, water, vinegar and honey until smooth. Stir into bean mixture. Cook and stir for 1-2 minutes or until slightly thickened. Stir in spinach and tomatoes; heat through. Sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 193 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
CHICKPEA STEW WITH SPINACH AND CHORIZO
Sergi Millet in "Food & Wine 2006: an entire year of recipes" ---------- "This stew, like many in Catalonia, starts with a sofrito, a thick sauce made with onions and tomatoes. Once you get the ingredients in the pot, there's not much to do besides enjoy the aroma wafting from this hearty stew as it slowly cooks." ---------- If you follow the recipe as written, allow for overnight soaking and 2.5 hours cooking of the chickpeas. If you use canned chickpeas instead, just throw them in at the proper time of the recipe. I used canned. Also, keep in mind that the chorizo is an active flavor ingredient, so you want some strong flavor: I used up leftover chicken and bacon instead, so I added some extra of the spices plus some cayenne to boost the flavoring of the bacon. I also threw a julienned potato in, but make sure it has time to cook. Frozen spinach works fine
Provided by Miss Emma
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, about 2 hours; add more water as necessary to maintain the level. Drain; reserve 1 cup of the cooking water.
- In a medium enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the chopped tomatoes and cook over moderately high heat until sizzling, about 4 minutes.
- Add the sliced chorizo, the cooked chickpeas and their reserved cup of cooking water and the cup of reserved tomato juices and bring the chickpea to a simmer. Stir in half of the spinach and cook until it is wilted, then stir in the remaining half of the spinach. Simmer the chickpea stew over moderately low heat for 10 minutes, stirring occasionally.
Nutrition Facts : Calories 589, Fat 32.6, SaturatedFat 7.8, Cholesterol 33.3, Sodium 550.7, Carbohydrate 52.3, Fiber 15.3, Sugar 12, Protein 25.7
PASTA WITH SPINACH AND CHICKPEAS
This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.
Provided by KIMBICA
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
- Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g
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.
GRAMIGNA WITH SPINACH, CHICKPEAS, AND BACON
Steps:
- Start heating 6 quarts of water with 1 tablespoon of salt in a large pot. (If it comes to a rolling boil while you are cooking the dressing, you can drop in the gramigna to cook at the same time or wait until you've added the spinach, as described below.)
- Pour 3 tablespoons olive oil into the skillet, and set over medium-high heat. Strew the garlic slices in the oil, and cook for a couple of minutes, stirring. Scatter the pancetta or bacon strips in the pan, stir, and cook for 3 minutes or so, to render their fat. (If the pork is very lean and releases little fat, add more olive oil to the skillet.) Sprinkle in the peperoncino.
- When the pancetta is sizzling, dump in the chickpeas. Stir and toss them for a minute or so, then scatter the spinach leaves on top. Turn and toss as the leaves wilt in the heat. Season with 1/4 teaspoon salt; ladle about 1/2 cup of boiling pasta water into the pan, and simmer the beans and greens for a couple of minutes. If the gramigna are not already cooking, turn off the heat and cover the skillet to keep the dressing hot until the pasta is ready.
- Boil the gramigna until al dente, lift the pasta from the pot, drain briefly, and drop into the skillet of ceci and spinach, which should be simmering. Toss together for a minute or two, or longer if necessary, until the gramigna are amalgamated with the dressing. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If there's too much liquid, reduce by tossing rapidly over high heat.
- Take the skillet off the heat, toss the pecorino in, and drizzle a final flourish of olive oil over the gramigna. Serve right away.
CHICKPEAS WITH SPINACH (GREEK)
Make and share this Chickpeas With Spinach (Greek) recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
- Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
- Cover and simmer for about 18 minutes, stirring occasionally.
- Add spinach and cook about 7 minutes longer, or until spinach is cooked.
- Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.
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
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