Moroccan Spinach And Chickpeas Recipes

Steps:

• In a skillet, cook the onion in the oil over medium heat until softened.
• Add bell pepper, coriander, cumin, and tumeric. Cook for 2-3 minutes longer.
• Add the chickpeas and 4 T of their liquid. Simmer for 5 minutes, until the pepper is tender, adding about 2 T more of the reserved liquid as necessary.
• Add spinach and cook until the spinach is bright and wilted.
• Stir in lemon juice and add salt and pepper.
• Combine yogurt, garlic, cucumber, and salt in a bowl. Serve with the chickpeas.

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:

• Place chickpeas and cumin in large saucepan.
• Add enough water to barely cover chickpeas. Set aside.
• Saute garlic in olive oil in small pan over medium to low heat.
• Remove garlic when browned, about 3 minutes.
• Set aside.
• Toast bread until golden in same pan about one minute per side.
• Remove bread and turn off heat.
• Add paprika and saffron, followed immediately by vinegar to keep paprika from burning.
• Pound garlic and browned bread in a mortar or glass bowl to make a thick paste.
• Bring chickpeas to a low boil, then add spinach, and simmer for 5 minutes.
• Add paprika-saffron mixture and garlic bread paste to create a thick stew.
• Simmer for 5 minutes.
• Season with salt and pepper and serve immediately.

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
• Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
• While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
• Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
• Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.

Steps:

• Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
• Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.
• Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew).
• Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.