How To make Spicy Chick Peas and Spinach
1 lg Onion, chopped
4 Cloves garlic, minced
6 Carrots, sliced thin
1 c Bouillon
1/2 ts Harissa
1 lb Chick peas, cooked or 3
Cans, drained 1/4 c Fresh cilantro, chopped
1 lb Fresh spinach, rinsed and
Torn in pieces Cooked brown rice or Couscous Bring the onion, garlic, carrots, bouillon and harissa to a boil in a large pot and simmer until the vegetables are softened, about 20 minutes. Add the chick peas, cilantro and spinach and simmer until the spinach is wilted. Serve over brown rice or couscous. Each diner can stir in a little more harissa to suit his or her own taste. 4 to 6 servings.
Recipe for "harissa" follows. Source: From: _Fat Free, Flavor Full: Dr. Gabe Mirkin's Guide to Losing Weight & Living Longer_ by Gabe Mirkin and Diana Rich. (1995, ISBN:0-316-57440-6). Posted by Michelle Dick to the Fatfree Digest [Volume 15 Issue 13] Feb. 13, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Spicy Chick Peas and Spinach's Videos
The chickpea recipe you need to try now | SPINACH CHICKPEA CURRY | Palak chole | Food with Chetna
This is a unique recipe of palak chole or spinach chickpea curry that is easy, healthy and vegan too. Hope you guys will enjoy it!
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
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You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Stuffed Tomatoes (with Chickpeas and Spinach)
⭐️ Get Recipe:
Stuffed tomatoes are a juicy and satisfying meal with a mouthwatering rice filling and Mediterranean flavors.
Our recipe is wholesome, healthy, and delicious, and you can enjoy it as a starter, main course, or side dish. It's excellent for meal prep too!
⭐️ Ingredients
12 vine tomatoes
2 tablespoons olive oil
1 onion chopped
3 cloves garlic pressed
1 teaspoon cumin ground
1 teaspoon coriander ground
¼ teaspoon red pepper flakes
1 cup (200 grams) rice
2 cups (500 grams) vegetable broth
1 can (15-ounce) (240 grams) chickpeas drained
2 handfuls spinach
1 teaspoon salt + black pepper to taste
1 handful of parsley, chopped
❤️ Nico & Louise
Theplantbasedschool.com
Chickpea Spinach Stew in 30 mins
Get the Recipe:
⭐️ Spinach stew with chickpeas is an easy, healthy, and satisfying dish you can enjoy with rice or bread as a weeknight dinner or hearty lunch.
⭐️ Ingredients
2 tablespoons olive oil
1 large onion chopped
4 cloves garlic pressed or grated
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cans (15-ounce each) (2 cans (480 grams)) chickpeas or 3 cups cooked chickpeas
2 cups (500 grams) vegetable stock
1 pound (500 grams) spinach
1 teaspoon salt
¼ teaspoon black pepper
1 lemon in wedges
2 tablespoons pine nuts toasted
SERVE WITH
rice
pita bread or naan bread
yogurt tahini sauce
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Chickpeas and Spinach Rice
Chickpeas and Spinach Rice - We are back from our little break and we have for you this dynamite little recipe to start off your new year health resolutions on the right foot! Try our lightly spiced but flavorful recipe today. It is perfect for your lunchbox or for a full dinner. You are going to love it!
#chanapalakrice #cholepalak #spinachrice #chickpeasrice
Calories per servings are included in each recipe.
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Spicy Baked Eggs With Tomatoes And Chickpeas | delicious. Magazine
Dr Rupy Aujla’s baked eggs recipe uses fibre-rich chickpeas to keep you feeling full and is spiked with harissa paste for an extra fiery kick. It’s a wonderful brunch dish for the weekend or even as a quick weeknight dinner.
Serves 2
Ingredients:
3 tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
2 fresh thyme sprigs, leaves stripped
210g tin chickpeas, drained and rinsed
2 tsp harissa paste
100g young leaf spinach
200g passata or tinned chopped tomatoes
1 tsp chilli flakes
2 medium free-range eggs
1 tsp sumac
Method:
1. Heat the grill to medium. Heat 2 tbsp of the oil in a large ovenproof frying pan over a medium heat, then add the garlic and thyme and cook for 3-4 minutes until the garlic has softened but not browned.
2. Add the chickpeas and harissa paste and cook for 2 minutes, then stir in the spinach, passata or chopped tomatoes and chilli flakes and bring to a simmer. Once the mixture starts to simmer, carefully crack the eggs over it so they sit neatly on top.
3. Simmer for 2 minutes, then transfer the pan to the hot grill and cook for 2-3 minutes until the egg whites are cooked but the yolks are still runny (keep an eye on it to make sure the eggs don’t overcook).
4. Remove the pan from the grill, drizzle the top with the remaining olive oil, sprinkle with the sumac and season with salt and pepper.
See the full recipe here:
Catalan Spinach & Chickpeas | The ONE Chickpea Dish that Conquers ALL
EPISODE 713 - How to Make Catalan Spinach & Chickpeas | Garbanzos con Espinacas a la Catalana Recipe
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