Hot Chickpeas With Spinach Bacon Recipes

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SPINACH AND CHICK PEAS WITH BACON



Spinach and Chick Peas with Bacon image

Categories     Bean     Pork     Side     Sauté     Quick & Easy     High Fiber     Bacon     Spinach     Chickpea     Winter     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 6

3 slices thick-cut bacon
3 tablespoons extra-virgin olive oil
15-ounce can chickpeas, rinsed
1/4 teaspoon dried hot red pepper flakes
8 cups baby spinach (6 ounce), any tough stems discarded
1 garlic clove, minced

Steps:

  • Bring a 3-quart pot three fourths full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces.
  • Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.

HOT CHICKPEAS WITH SPINACH & BACON



Hot chickpeas with spinach & bacon image

Bored with the same old sandwich at lunchtime? Try this quick and easy low fat snack

Provided by Good Food team

Categories     Lunch, Main course, Snack, Supper

Time 7m

Number Of Ingredients 5

1rasher lean back bacon
1 thinly sliced garlic clove
1 tbsp wine vinegar
2-3 tbsp canned chickpeas , drained and washed
½ bag baby leaf spinach

Steps:

  • Cut the bacon rasher into shreds and cook in a hot non-stick pan with the garlic clove. Stir in the wine vinegar and chickpeas. Toss in the baby leaf spinach, stirring until wilted. Season if you want to, then serve hot.

Nutrition Facts : Calories 97 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.54 milligram of sodium

SPINACH AND CHICKPEAS WITH BACON



Spinach and Chickpeas With Bacon image

I love this super-fast and easy side, which is adapted from Gourmet. It is also good with a little cumin added, and will handle a larger amount of spinach as well.

Provided by GaylaJ

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3 slices thick-cut bacon
3 tablespoons extra virgin olive oil
1 (15 ounce) can chickpeas, rinsed
1/4 teaspoon hot red pepper flakes
8 cups Baby Spinach, any tough stems discarded
1 garlic clove, minced
salt & freshly ground black pepper, to taste

Steps:

  • Cut bacon crosswise into 1/4-inch pieces and cook in a 12-inch heavy skillet over moderate heat until browned; leave bacon in skillet and spoon off all but 1 tablespoon fat.
  • Add 2 tablespoons olive oil, chickpeas, and red pepper flakes; saute over high heat, stirring occasionally, until chickpeas begin to brown (3-4 minutes).
  • Stir in spinach and garlic and saute', stirring, until spinach is wilted.
  • Season with salt and pepper and drizzle with remaining tablespoon oil.

Nutrition Facts : Calories 258.6, Fat 14.3, SaturatedFat 2.5, Cholesterol 4.1, Sodium 415.6, Carbohydrate 26.5, Fiber 6, Sugar 0.3, Protein 7.7

HOT CHICKPEAS WITH SPINACH & BACON



HOT CHICKPEAS WITH SPINACH & BACON image

Categories     Salad     turkey     Quick & Easy     Low Cal

Yield 1 serving

Number Of Ingredients 5

1 rasher lean turkey bacon
1 thinly sliced garlic clove
1 tbsp ume-boshi seasoning or rice vinegar
2 tbsp canned chickpeas, drained and washed
½ bag baby leaf spinach

Steps:

  • Cut the bacon rasher into shreds and cook in a hot non-stick pan with the garlic clove. Stir in the ume-boshi seasoning or the rice vinegar and chickpeas. Toss in the baby leaf spinach, stirring until wilted. Season if you want to, then serve hot. 97 kcalories, protein 9g, carbohydrate 9g, fat 3 g, saturated fat 1g, fibre 2g, salt 1.54 g

GRAMIGNA WITH SPINACH, CHICKPEAS, AND BACON



Gramigna with Spinach, Chickpeas, and Bacon image

Categories     Bacon     Spinach     Chickpea     Simmer     Boil

Yield serves 6

Number Of Ingredients 11

1/4 teaspoon coarse sea salt or kosher salt, plus 1 tablespoon for the pasta pot
3 to 6 tablespoons extra-virgin olive oil, plus more for finishing
6 garlic cloves, peeled and sliced
4 ounces pancetta or bacon, cut in matchstick strips
1/2 teaspoon peperoncino flakes, or to taste
1 1/2 cups cooked chickpeas, or 1-pound can ceci, drained and rinsed
3 cups tender spinach leaves, rinsed and trimmed
1 pound gramigna pasta
1 cup freshly grated authentic Italian pecorino
Recommended Equipment
A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

Steps:

  • Start heating 6 quarts of water with 1 tablespoon of salt in a large pot. (If it comes to a rolling boil while you are cooking the dressing, you can drop in the gramigna to cook at the same time or wait until you've added the spinach, as described below.)
  • Pour 3 tablespoons olive oil into the skillet, and set over medium-high heat. Strew the garlic slices in the oil, and cook for a couple of minutes, stirring. Scatter the pancetta or bacon strips in the pan, stir, and cook for 3 minutes or so, to render their fat. (If the pork is very lean and releases little fat, add more olive oil to the skillet.) Sprinkle in the peperoncino.
  • When the pancetta is sizzling, dump in the chickpeas. Stir and toss them for a minute or so, then scatter the spinach leaves on top. Turn and toss as the leaves wilt in the heat. Season with 1/4 teaspoon salt; ladle about 1/2 cup of boiling pasta water into the pan, and simmer the beans and greens for a couple of minutes. If the gramigna are not already cooking, turn off the heat and cover the skillet to keep the dressing hot until the pasta is ready.
  • Boil the gramigna until al dente, lift the pasta from the pot, drain briefly, and drop into the skillet of ceci and spinach, which should be simmering. Toss together for a minute or two, or longer if necessary, until the gramigna are amalgamated with the dressing. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If there's too much liquid, reduce by tossing rapidly over high heat.
  • Take the skillet off the heat, toss the pecorino in, and drizzle a final flourish of olive oil over the gramigna. Serve right away.

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