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
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
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