Ricespinachandspicychickpeas Recipes

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SPINACH AND CHICKPEA RICE PILAF



Spinach and Chickpea Rice Pilaf image

This Spinach and Chickpea Rice Pilaf is infused with herbs and bright pops of lemon and feta. Cooks in one skillet for easy cleanup!

Provided by Beth - Budget Bytes

Time 40m

Number Of Ingredients 13

1 fresh lemon ($0.37)
1/2 lb. frozen chopped spinach ($0.79)
2 cloves garlic ($0.16)
1 yellow onion ($0.32)
2 Tbsp olive oil ($0.32)
1 cup long grain white rice (uncooked) ($0.66)
1 tsp smoked paprika ($0.10)
1/2 tsp dried oregano ($0.05)
1/4 tsp ground cumin ( $0.03)
1 15oz. can chickpeas ($0.55)
1 3/4 cup vegetable broth ($0.23)
1 oz. feta, crumbled ($0.38)
1 pinch crushed red pepper (optional) ($0.02)

Steps:

  • Zest the lemon, set the zest aside, then squeeze the juice into a small bowl. Thaw the spinach in the microwave and then squeeze out the excess liquid.
  • Mince the garlic and dice the onion. Sauté the onion and garlic in olive oil over medium heat in a deep skillet until the onion are soft and translucent (about 3-5 minutes).
  • Add the smoked paprika, oregano, cumin, and dry rice to the skillet. Stir and cook over medium heat for about 2 minutes to toast the rice and spices. You should hear the rice popping and it should begin to look slightly translucent.
  • Drain the chickpeas and add them to the skillet along with the spinach. Add about 2 Tbsp of the lemon juice and the vegetable broth to the skillet, then stir the ingredients to combine.
  • Place a lid on the skillet and turn the heat up to medium-high. Allow it to come to a boil, then immediately turn it down to low or just above low. Let the skillet continue to simmer for 15 minutes, with the lid in place. After 15 minutes, turn the heat off and let it sit undisturbed for an additional 5 minutes.
  • Remove the lid and fluff the skillet with a fork to redistribute the chickpeas and spinach. Sprinkle the lemon zest and crumbled feta over the skillet just before serving.

Nutrition Facts : ServingSize 1.25 cups, Calories 268.6 kcal, Carbohydrate 41.4 g, Protein 8.5 g, Fat 8.2 g, Sodium 554.5 mg, Fiber 5.3 g

SPICY CHICKPEAS AND SPINACH



Spicy Chickpeas and Spinach image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

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.

Nutrition Facts : Calories 287 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1344 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 11 grams, Sugar 5 grams

RICE AND CHICKPEAS RECIPE



Rice and Chickpeas Recipe image

Dress up your garbanzos in this Rice and Chickpeas Recipe. Rice and add-ins like onions, peppers and Mexican chorizo make this chickpeas recipe a winner.

Provided by My Food and Family

Categories     Grains

Time 45m

Yield 12 servings, 2/3 cup each.

Number Of Ingredients 10

1 Tbsp. olive oil
1/2 lb. Mexican chorizo, sliced
1/2 cup chopped onions
1/2 cup chopped green peppers
2 cloves garlic, minced
3 cups water
1 can (15 oz.) chickpeas (garbanzo beans), drained
1 pkt. seasoning with coriander and annatto
1/4 tsp. ground black pepper
2 cups long-grain white rice, uncooked

Steps:

  • Heat oil in large skillet on medium-high heat. Add chorizo, onions, green peppers and garlic; cook and stir 5 min. or until vegetables are crisp-tender.
  • Add water, chickpeas and seasonings; stir. Bring to boil.
  • Stir in rice; cover. Reduce heat to medium-low; simmer 20 min. or until rice is tender.

Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CHICKPEAS AND RICE



Chickpeas and Rice image

This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.

Provided by jkworth

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 (15 ounce) can chickpeas
2 tablespoons butter
2 tablespoons olive oil
1/3 cup parsley
2 tablespoons sun-dried tomatoes packed in oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/3 cup parmesan cheese
1 teaspoon dried thyme
1 bay leaf
1 cup basmati rice (uncooked)
2 cups water

Steps:

  • Cook water, rice, thyme, and bay leaf and set aside.
  • Heat olive oil and half of the butter in a skillet and then add chickpeas.
  • When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
  • Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
  • Remove from heat and mix rice and chickpeas together until rice is a golden color.
  • Mix in remaining butter (cubed) and Parmesan cheese.

SPICY ROASTED CHICKPEAS RECIPE BY TASTY



Spicy Roasted Chickpeas Recipe by Tasty image

Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt

Provided by Crystal Hatch

Categories     Snacks

Yield 1 serving

Number Of Ingredients 6

15 oz chickpeas, 1 can, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt

Steps:

  • Preheat oven to 400°F (200°C).
  • Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
  • In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
  • Spread chickpeas out on a parchment paper-lined baking sheet.
  • Roast for 15-20 minutes.
  • Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
  • Cool for 5-10 minutes.
  • Enjoy!

Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams

CRISPY SPICED CHICKPEAS



Crispy Spiced Chickpeas image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 6

5 medium dried arbol chiles
1 1/2 teaspoons kosher salt
1 teaspoon finely grated lime zest
1/2 teaspoon sugar
Two 19-ounce cans chickpeas, rinsed and well drained
Vegetable oil, for frying

Steps:

  • 1. Place the chiles in a spice grinder and grind until fine. Add the salt, lime zest and sugar. Pulse a few more times until well combined and set aside.
  • 2. Spread the chickpeas in a single layer on paper towels and pat dry. Heat 3/4 inch of oil in a heavy-bottomed shallow pot or small Dutch oven to 375 degrees F. Carefully add the chickpeas in small batches, about a cup per batch, to the oil. (The oil will bubble up for a few seconds.) Fry, stirring occasionally, until browned and crisp, 8 to 10 minutes per batch. Transfer to a paper towel-lined tray and immediately sprinkle with some of the chile salt. Cool slightly and serve.
  • Chef's Note: The chickpeas can be fried 2 to 3 days ahead of time. Cool without the chile salt and store in a sealed plastic container. Before serving, spread in a single layer on a baking sheet and toast in a 400-degree F oven until sizzling and crispy. Season with the chile salt, cool and serve.

SPICY CHICKPEA AND SPINACH CURRY



Spicy Chickpea and Spinach Curry image

Provided by Melissa Clark

Categories     Slow Cooker     Vegetarian     Dinner     Lunch     Spinach     Chickpea     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala*
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped
*Garam masala is a blend of dry-roasted, ground spices from India. It can be found in Indian markets and in the gourmet section of some supermarkets or kalustyans.com.
Special Equipment
Slow cooker

Steps:

  • In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
  • Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

SPICY CHICK-PEAS AND RICE



Spicy Chick-Peas and Rice image

This recipe uses cooked brown rice, but feel free to substitute white rice. Cooking time does not include the time to cook the rice. The "spicy" in the title doesn't mean hot, but simply full of flavor and seasonings. This recipe comes from America's Best Recipes 1994, Tracing our Heritage.

Provided by breezermom

Categories     Brown Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 cups long grain brown rice, cooked
1 (16 ounce) can chickpeas, drained
1/2 cup water
2 tablespoons parsley, chopped (fresh)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon fresh ground pepper

Steps:

  • Saute the onion and garlic in olive oil in a large skillet over medium-high heat, stirring constantly, until tender.
  • Stir in the cooked rice and the remaining ingredients. Cover the skillet, reduce the heat to low, and simmer for 15 to 20 minutes, stirring occasionally.

SPINACH AND CHICKPEAS



Spinach and Chickpeas image

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 or 3 slices crusty bread, for crumbs
2 cloves garlic, minced
1/4 cup plus 1 tablespoon olive oil
1 pound spinach
1 teaspoon pimenton (smoked paprika)
1 teaspoon ground cumin
16-ounce can or 2 cups cooked chickpeas
1 tablespoon sherry vinegar

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.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 17 grams, Carbohydrate 45 grams, Fat 21 grams, Fiber 12 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams

RICE, SPINACH AND SPICY CHICKPEAS



Rice, Spinach and Spicy Chickpeas image

Make and share this Rice, Spinach and Spicy Chickpeas recipe from Food.com.

Provided by Samuel Holden

Categories     Lunch/Snacks

Time 30m

Yield 2 platefulls, 2 serving(s)

Number Of Ingredients 9

1 cup brown rice
4 ounces spinach (frozen)
1 (15 1/2 ounce) can cooked chickpeas
1 tablespoon cumin
2 teaspoons turmeric
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oil
1 tablespoon soy sauce

Steps:

  • Defrost your spinach and rinse the rice.
  • Put rice in a pan and fill with water (water should be about and inch and a half over the rice).
  • Bring to the boil and add your spinach.
  • Boil until the rice is cooked; strain and set aside.
  • While the rice is cooking heat a wok or large pan and fry the chickpeas in the oil (be careful, chickpeas from a jar tend to explode when fried--never deep fry them!).
  • Add the spices and fry some more.
  • Add the soy sauce and stir, before it all evaporates, to coat the chickpeas.
  • Serve with rice (add some butter to rice).

Nutrition Facts : Calories 764.3, Fat 20, SaturatedFat 2.7, Sodium 2379.9, Carbohydrate 127.2, Fiber 15.3, Sugar 1.3, Protein 21.6

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