Best Curried Chickpeas And Spinach Recipes

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.

CURRIED CHICKPEAS AND SPINACH

Steps:

• Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
• Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetabls, cover and cook 30 more minutes. Serve with naan.

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.

CURRIED CHICKPEAS WITH SPINACH AND TOMATOES

Steps:

• Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic, chile, and ginger; cook until fragrant and softened, about 4 minutes. Working in batches, add spinach by the handful, tossing to wilt between additions. Cook until fully wilted and bright green, stirring often, about 5 minutes. Transfer mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper; reserve. Wipe out skillet and reserve. Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Add onion and cook until softened, 5-6 minutes. Add curry powder and chili powder and cook until toasted and fragrant, about 1 minute. Add chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add, and 1/2 cup water. Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes. Fold in spinach purée. Serve with flatbread or steamed white rice.