Best 20 Spinach And Chickpeas Recipes

PASTA WITH SPINACH AND CHICKPEAS

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.

CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH

Steps:

• Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
• In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
• Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.

FRIED CHICKPEAS WITH CHORIZO AND SPINACH

Steps:

• Heat the broiler.
• Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
• Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
• Add the remainder of the 1/4 cup of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS

Steps:

• Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
• Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

CHICKPEAS WITH TOMATOES AND SPINACH

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.

SPINACH WITH CHICKPEAS AND FRESH DILL

Steps:

• In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
• Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
• Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

SPINACH WITH CHICKPEAS AND FRIED EGGS

Steps:

• Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.
• Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
• Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.
• Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.
• Spoon chickpea stew into bowls and top each with a fried egg.

GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH

Steps:

• Heat the oil in a large pot or saucepan over medium heat. Add the chorizo and saute until the meat is lightly browned. Take the meat out and reserve it on a plate.
• Add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes.
• Stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic.
• Add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. This might take up to 30 minutes, depending on how large your chunks are.
• Add the garbanzos and cook for another 5 minutes. Season with salt and black pepper to taste.
• Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.

SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS

Steps:

• You may choose to cook the sweet potatoes however you prefer.
• I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
• Baking or boiling work well too.
• While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
• Add onions and sauté 2-3 minutes, or until they begin to soften.
• Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
• Add tomatoes with their juices, and the chickpeas, stir to combine.
• Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
• Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
• When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
• Add the cooked sweet potatoes to the liquid, and stir to coat.
• Simmer for another 3-5 minutes, or until flavors are well combined.
• Transfer to serving dish, toss with fresh cilantro, and serve hot.
• This dish is nice served over basmati or brown rice.

INDIAN SPINACH AND CHICKPEAS

Steps:

• Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.

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.

SALMON WITH SPINACH AND CHICKPEAS

Steps:

• Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
• Pulse parsley, garlic, and oil in a blender or food processor until a paste forms. Season each salmon fillet with 1/8 teaspoon salt and the red-pepper flakes.
• Rub fish with paste. Divide spinach and chickpeas evenly among 4 parchment pieces, arranging mixture on 1 side of each crease to form a rectangle the size of a salmon fillet; season each pile with 1/8 teaspoon salt and some pepper. Lay 1 fillet on top of each. Fold parchment over ingredients; make overlapping pleats to seal.
• Bake on 2 baking sheets (2 packets per sheet), 9 to 10 minutes for medium-rare or 11 minutes for medium. Unwrap.

CURRY WITH AUBERGINE, MUSHROOMS, CHICKPEAS AND SPINACH

Steps:

• Dry roast the whole spices (coriander - mustard seeds) on a hot frying pan for a few minutes.
• Let the spices cool off and grind them with a pestle and mortar or in a spice mill.
• Heat the canola oil and fry the chopped onion together with the cinnamon stick until the onion is translucent.
• Add chopped garlic, ginger and bay leaves and fry them for a few minutes.
• Add the ground spices, turmeric, paprika, cayenne pepper, crushed tomatoes, water and salt and bring the sauce to a boil.
• Let the sauce simmer for at least 15 minutes.
• Add the lemon zest and lemon juice.
• Remove the cinnamon stick and the bay leaves.
• Blend the sauce with an immersion blender.
• Heat the 1 tbsp canola oil in another saucepan and roast the red onion and garlic for a few minutes.
• Add the aubergine and mushrooms and cook them for 5 minutes at medium heat while stiring frequently. The liquid from the mushrooms helps preventing the vegetables from sticking to the saucepan - in this way you can use less oil.
• (If you prefer your aubergines very soft and mushy try slicing the aubergine lengthwise (1 cm slices) and spray/brush the slices with olive oil and give them a sprinkling of ground black pepper. Then bake the aubergine slices in the oven for 20-30 minute at 360 degree F. When the aubergine slices are cold enough to handle cut them into cubes and add them to the curry).
• Add the sauce and let the curry simmer for 10 minutes.
• Add the chickpeas and let the curry simmer for 5 more minutes.
• Add the spinach and bring the curry back to boiling and simmer for 5 minutes.
• Serve the curry on a bed of basmati rice.

SPINACH AND CHICKPEAS

Steps:

• Pulse bread in a food processor to make crumbs. Saute garlic in 1/4 cup olive oil until fragrant, then add bread crumbs and stir frequently until evenly toasted; remove.
• Add remaining oil to the pan and add the spinach, along with the pimenton and cumin. Cook until it is quite soft, about 10 minutes.
• Add the chickpeas to the pan and cook for 5 minutes or so. When ready to serve, stir in the sherry vinegar and sprinkle with the toasted bread crumbs.

COCONUT CURRIED CHICKPEAS, CAULIFLOWER, AND SPINACH

Steps:

• Chop all ingredients that require chopping and set them aside (everything cooks pretty quickly). For easier assembly, put the garlic and onion in one bowl, the carrots and cabbage in another bowl, and the spinach and cilantro in another bowl.
• In a wok, boil 2 1/2 quarts (10 cups) lightly salted water on high.
• Add cauliflower and cook two minutes. Drain and set cauliflower aside.
• Heat 1 Tbs oil in wok over medium-high heat. Add garlic, onion and 1 tsp salt. Stir-fry one minute.
• Add curry powder and stir-fry one minute.
• Add 1/2 Tbs oil. Add carrots, cabbage, and 1 tsp salt. Stir-fry two minutes.
• Slowly drizzle broth around outer edge of vegetables, steering clear of the center. Cover and cook two minutes.
• Stir in chickpeas and coconut milk and cook, uncovered, for two and a half minutes.
• Add spinach, cauliflower, and cilantro. Cook, stirring, just until spinach begins to wilt (about one minute).
• Remove from heat and serve.

CHILLED YOGURT SOUP WITH SPINACH AND CHICKPEAS

Steps:

• Steam the spinach until just wilted, about two minutes. Rinse with cold water, squeeze out excess water and chop. Set aside.
• In a mortar and pestle, combine the garlic and a generous pinch of salt; mash to a paste. Stir into the yogurt. Add the water, and stir together. Add the cumin seeds, and stir in the spinach and chickpeas. Season to taste with salt and pepper. Chill several hours. If desired, add the lemon juice. Garnish each serving with chopped fresh dill or parsley and an optional drizzle of olive oil.

QUINOA WITH CHICKPEAS AND SPINACH

Steps:

• Rinse the quinoa well and drain in a fine-mesh sieve. Combine water and orange juice to equal 1 3/4 cups, and bring to a boil in a 2-quart saucepan. Add the sea salt, orange zest, and rinsed quinoa. Return to boil, reduce heat, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat and let sit, covered, for 10 minutes to fluff up.
• While the quinoa is cooking, heat the oil in a large skillet that has a tight-fitting lid. Add the onions and saute over medium-high heat for 10 minutes, until they have softened and started to brown a bit. Add garlic and saute until golden.
• Add raisins, chickpeas, and chopped spinach. Cover and cook over medium heat for 5 minutes, or just until the spinach has wilted. Adjust heat if necessary. Drain any excess water after cooking the spinach. Season to taste with sea salt.
• To serve, fold the vegetables into the hot, cooked quinoa. Stir in cinnamon. Garnish with the toasted pine nuts (or walnuts) and orange wedges for a final squeeze of juice.

ORECCHIETTE WITH CHICKPEAS AND SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Meanwhile, heat the olive oil in a large nonstick skillet. Add the bell peppers and saute until softened, about 5 minutes. Stir in the spinach and cook just until wilted.
• Stir in the rosemary and the fowl glaze. Stir in the chickpeas. Cook for about 2 minutes. Stir in 1 teaspoon of the salt and pepper to taste. Place the orecchiette in a large bowl. Add the spinach-and-chickpea mixture and toss to combine well. Season to taste with additional salt and pepper. Divide the orecchiette among 4 pasta bowls and serve immediately.

BAKED TOFU & QUINOA WITH CHICKPEAS AND SPINACH RECIPE - (5/5)

Steps:

• Heat oven to 325 degrees. Grease a baking sheet with cooking spray or lay a piece of aluminium foil over the baking sheet and grease that with cooking spray (the aluminum foil keeps your baking sheet nice and clean). Cut tofu into 1 cm pieces (approximately 10 pieces). Coat each slice of tofu in flour. *Tip: use a medium sized bowl, fill it with flour and roll the tofu in it Dip each slice of floured tofu in a bowl holding the Asian sauce. Make sure each slice is completely covered (sometimes the flour will try to create a barrier, just keep pouring that sauce on). *Tip: similar to the flour, I use a medium sized bowl, poured my sauce in it and dip the tofu in that. Lay tofu slices in rows along the greased baking sheet. Bake for 30 minutes and serve. If you are waiting on your quinoa to cook, cover tofu with aluminum and set aside. Directions: Clean your quinoa using a fine strainer by pouring the quinoa into the strainer and running water over the it until the water comes out clear. Pour the cleaned quinoa into a rice cooker along with the chickpeas and add enough water as if you were cooking rice on the "mixed" setting (So for 1 1/2 cups quinoa I added water between the 1 and 2 lines in the cooker). Turn the cooker on and let sit. While the quinoa cooks, heat a medium sauté pan to medium-high. Add 1 tablespoon olive oil and let sit until the oil glistens. Add chopped onion to the pan and saute for 4-5 minutes until onion turns translucent. Add garlic and continue to cook for 1 minute and then add spinach. Add another tablespoon of olive oil if needed and let spinach cook down, 3-5 minutes. Once cooked, remove from heat and cover. Once your quinoa is cooked and your rice cooker beeps, add cooked spinach mixture to the quinoa. Add salt and pepper, stir and close the rice cooker. Let sit for 3-5 minutes. (This allows the flavors to mix before serving). To Serve: Platter aproximately 1 cup of quinoa per plate. Place 2-3 slices of tofu over the quinoa. Drizzle 1-2 tablespoons of Asian sauce over the top and serve. Optional additions: chopped green onions or peanuts.

SPINACH WITH CHICKPEAS AND FRIED EGGS RECIPE - (4.8/5)

Steps:

• Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot. Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes. Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8-10 minutes. Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs. Spoon chickpea stew into bowls and top each with a fried egg.