Best Moroccan Spinach And Chickpeas Recipes

Moroccan Chickpeas and Spinach image

Provided by Reddyrat

Categories Beans

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 14

2/3 cup plain yogurt
1 garlic clove, minced
1/2 cucumber, peeled, seeded, chopped
1 dash salt
1 medium onion, sliced
2 teaspoons olive oil
1 red bell pepper, seeded and cubed
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 (16 ounce) can chickpeas, drained with liquid reserved
10 ounces spinach, coarsely chopped
1/2 large lemon
salt and pepper

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.

Nutrition Facts : Calories 307.3, Fat 7.5, SaturatedFat 1.9, Cholesterol 7.1, Sodium 609, Carbohydrate 51.6, Fiber 11.8, Sugar 7, Protein 13.7

MOROCCAN SPINACH AND CHICKPEAS image

Yield 2 servings

Number Of Ingredients 13

3 tablespoons olive oil
1/2 pound fresh curly spinach, rinsed
Kosher salt
1 (15-ounce) can chickpeas, drained and rinsed
1/2-inch slice from a country loaf, cut into cubes
1/4 cup tomato sauce
2 medium cloves garlic, thinly sliced
1/4 teaspoon ground cumin
pinch red pepper flakes
2 teaspoons red wine vinegar
Freshly cracked black pepper
1/4 teaspoon smoked paprika
1 lemon, cut into wedges

Steps:

Pour half of the oil into a large saucepan over medium heat. Add the spinach and a pinch of salt. Stir constantly, and cook until the leaves just wilt, about 4 minutes. Drain contents in a colander. Rinse out saucepan and dry with paper towel. Add 1 tablespoon of remaining oil to the saucepan and return it to medium heat. Toss in the bread cubes. Cook, stirring often, until browned all over, about 5 minutes. Add the rest of the olive oil along with the garlic, cumin, and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute (If garlic begins to burn, remove contents from pan immediately). Transfer the bread mixture to a food processor. Pour in the vinegar and process into a paste. Add the paste back to the saucepan along with the tomato sauce and chickpeas. Turn the heat to medium, and cook until the chickpeas have absorbed the flavors, about 5 minutes. Quickly chop the drained spinach, and then add it to the saucepan. Season mixture with salt and pepper. As soon as the chickpeas and spinach are warm, turn off the heat. Serve with sprinkling smoked paprika and fresh lemon juice.