Chickpeas With Tomatoes And Spinach Recipes

Steps:

• Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
• Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.

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.

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:

• 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.

Steps:

• Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
• Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

Steps:

• Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 halved and thinly sliced large onion and 2 chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
• Add 1 can chickpeas (15 1/2 ounces), drained and rinsed, and 1 can (14 1/2 ounces) diced tomatoes with juice. Simmer until thickened but still saucy, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in 1/4 cup thinly sliced fresh mint.