Spicy Spinach And Chickpea Curry Soup With Couscous Recipes

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CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS



Curried Couscous with Spinach and Chickpeas image

A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.

Provided by justine

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 small yellow onion, chopped
½ cup chopped sun-dried tomatoes
1 tablespoon chopped fresh dill
3 cloves garlic, crushed
12 ounces chopped frozen spinach
1 tablespoon pale dry sherry
1 tablespoon curry powder
1 pinch cayenne pepper, or to taste
1 (15 ounce) can chickpeas, drained
2 cups vegetable broth
1 cup whole wheat couscous
salt to taste

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.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 74.6 g, Fat 6.2 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 0.6 g, Sodium 666.4 mg, Sugar 5.4 g

SPICY SPINACH AND ONION COUSCOUS



Spicy Spinach and Onion Couscous image

I liked a recipe I found on here, but there were some things I thought I would change for my family and I. So here it is!

Provided by aHardDaysNight

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 Spanish onion, chopped
5 garlic cloves, minced
1 tablespoon crushed red pepper flakes
1/4 teaspoon salt
1 (12 ounce) package frozen chopped spinach
1 (10 ounce) package couscous
2 cups chicken broth
1 tablespoon lemon zest
1/4 cup fresh lemon juice

Steps:

  • in a saucepan on medium heat, cook onion, garlic, red pepper flakes, in olive oil until onion is soft.
  • add frozen spinach and salt, cook until spinach is thawed.
  • add couscous and mix.
  • add chicken broth and mix.
  • cover and remove from heat.
  • let stand 5 minutes.
  • fluff couscous with fork.
  • add lemon juice and zest and mix.
  • serve immediately.
  • tip: to reconstitute leftovers, I put in a microwave-safe bowl with a couple splashes of chicken broth or water and cover tightly with plastic wrap and then steam in the microwave for a few minutes.

Nutrition Facts : Calories 196.5, Fat 4.2, SaturatedFat 0.6, Sodium 295.7, Carbohydrate 32.2, Fiber 3.5, Sugar 1.4, Protein 7.6

CHICKPEA, SPINACH AND TOMATO COUSCOUS



Chickpea, Spinach and Tomato Couscous image

I adapted pinkcherryblossom's great recipe for spinach and chickpea curry to make this tasty vegetarian couscous. I changed the combination of spices a bit and substituted canned tomatoes for fresh ones. It's very flavorful and filling but light at the same time. I use Near East couscous mix for the grain: it's ready in 5 minutes as opposed to real couscous which is very long to make. If you don't use spinach in the recipe, you might want to add a little water in step 3. You may also add other vegetables, such as carrot, squash, eggplant or potatoes. Boil or steam them aldente separately and add them in step 3. This makes a perfect vegetarian entree that you can serve along with a mediteranean salad (tomato and cucumber with olive oil and lemon dressing) or simply by itself.

Provided by Dina Cohen

Categories     One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 13

2 onions, chopped
2 big tomatoes, peeled and cubed
1/2 lb fresh spinach
2 garlic cloves, minced
1 (15 ounce) can chickpeas, rinsed and drained
1/2 lemon juice
1 vegetable bouillon cube
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon curry powder
2 tablespoons fresh coriander, sliced (optional)
1 pinch salt
2 tablespoons olive oil

Steps:

  • Heat the olive oil and add the onions. Cook over medium heat for about 10 minutes or until onions are golden. Stir often.
  • Add the garlic, spices and salt (not too much as the bouillon is also salted). Stir and cook for another 2-3 minutes.
  • Add the tomatoes, spinach, chickpeas, lemon juice and bouillon. Bring to a higher heat for about 3 minutes then let it simmer for about 10 minutes or until the sauce is flavorful but not too thick.
  • Prepare the couscous grain according to package directions.
  • Serve vegetables over warm couscous and decorate with fresh coriander. Enjoy!

Nutrition Facts : Calories 475.1, Fat 16.9, SaturatedFat 2.3, Sodium 813.5, Carbohydrate 70, Fiber 15.1, Sugar 8.2, Protein 16.1

SPINACH AND CHICKPEAS WITH COUSCOUS



Spinach and Chickpeas With Couscous image

I saw this in "500 (Practically) Fat-Free One-Pot Recipes" cookbook from the library. I haven't tried it yet.

Provided by nemokitty

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/4 cups low sodium vegetable broth
1/2 cup onion, chopped
2 garlic cloves, minced
2 teaspoons curry powder
6 cups fresh spinach, chopped
2 cups canned chick-peas, rinsed and drained
1/4 teaspoon ground black pepper
2 cups boiling water
1 cup couscous, uncooked

Steps:

  • Heat 1/4 cup broth in a large saucepan. Add onion, garlic and curry powder and saute until onion begins to soften, about 4 minutes.
  • Add remaining broth and spinach. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in chickpeas and black pepper, continue simmering until spinach is tender and chickpeas are heated through.
  • Pour boiling water over couscous, cover and let stand for 5 minutes.
  • Divide couscous among bowls.
  • Serve spinach-chickpea mixture over couscous.

Nutrition Facts : Calories 329.6, Fat 2, SaturatedFat 0.2, Sodium 403.8, Carbohydrate 65.3, Fiber 9.2, Sugar 1.1, Protein 13.2

CURRIED COUSCOUS, SPINACH, AND CHICKPEA WRAP



Curried Couscous, Spinach, and Chickpea Wrap image

A totally yummy veggie wrap that is very filling. Something different for brown-bagging it. I keep the filling, spinach, and spreads separate and assemble at work. Just need a refrigerator to keep cool.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 44m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup chopped walnuts
1 tablespoon margarine
1 large onion, diced
2 teaspoons minced peeled fresh ginger
4 teaspoons Madras curry powder
2 cloves garlic, minced
1 cup drained canned chick-peas, rinsed
3/4 cup couscous
3/4 teaspoon salt
1 cup boiling water
4 burrito-size flour tortillas, warmed
1/4 cup major grey chutney
1/2 cup plain low-fat yogurt
20 large spinach leaves

Steps:

  • Toast the chopped walnuts in a dry skillet over medium heat, stirring often, 2-4 minutes; set aside.
  • Over medium heat, melt butter in a large non-stick skillet.
  • Add in the onion and ginger; cook and stir for 3 minutes.
  • Add in the curry and garlic; continue to cook and stir for 2 minutes (don't let the garlic get brown); remove from heat.
  • Add in the chickpeas, couscous, salt, and 1 cup boiling water; stir.
  • Cover and let sit for about 5 minutes or until all the water is absorbed.
  • Fluff couscous with a fork; add in walnuts and stir to combine.
  • Lay out the tortillas; spread about 1 tablespoon chutney and 2 tablespoons yogurt over each tortilla.
  • Cover each tortilla with about 5 spinach leaves.
  • Spoon 1/4 of the couscous mixture onto each tortilla in a thick horizontal strip across the bottom third (leave about 1/2 inch border from the sides of the tortilla).
  • Wrap up burrito-style (fold in the sides of the tortilla, then roll up bottom to top).
  • Cut in half on the bias and serve immediately.

Nutrition Facts : Calories 541, Fat 14.9, SaturatedFat 2.8, Cholesterol 1.8, Sodium 1161.9, Carbohydrate 85.3, Fiber 9.3, Sugar 5.6, Protein 17.8

SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS



Sweet Potato Curry With Spinach and Chickpeas image

This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.

Provided by Kozmic Blues

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 large sweet onions, chopped or 2 scallions, thinly sliced
1 -2 teaspoon canola oil
2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon cinnamon
10 ounces fresh spinach, washed, stemmed and coarsely chopped
2 large sweet potatoes, peeled and diced (about 2 lbs)
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1/2 cup water
1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
1/4 cup chopped fresh cilantro, for garnish
basmati rice or brown rice, for serving

Steps:

  • You may choose to cook the sweet potatoes however you prefer.
  • I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
  • Baking or boiling work well too.
  • While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
  • Add onions and sauté 2-3 minutes, or until they begin to soften.
  • Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
  • Add tomatoes with their juices, and the chickpeas, stir to combine.
  • Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
  • Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
  • When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
  • Add the cooked sweet potatoes to the liquid, and stir to coat.
  • Simmer for another 3-5 minutes, or until flavors are well combined.
  • Transfer to serving dish, toss with fresh cilantro, and serve hot.
  • This dish is nice served over basmati or brown rice.

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