HEARTY CHICKPEA & SPINACH STEW
This satisfying stew comes together in a snap. Mashed chickpeas add body to the broth, and tomato paste adds a savory note without piling on the sodium. To simplify the prep, look for chopped fresh onion and shredded carrot or a soup starter mix in the produce section.
Provided by Patsy Jamieson
Categories Ground Turkey Recipes
Time 30m
Number Of Ingredients 15
Steps:
- Mash 1 can chickpeas with a potato masher or fork. Set aside.
- Heat oil in a large pot over medium-high heat. Add turkey, oregano, fennel seeds, and crushed red pepper; cook, crumbling with a wooden spoon, until the turkey is no longer pink, 2 to 3 minutes. Add onion, carrots, and garlic (or garlic powder); cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomato paste; cook, stirring, for 30 seconds.
- Add broth, the mashed and whole chickpeas, pepper, and salt to the pot. Cover and bring to a simmer. Reduce heat to medium and cook, covered, at a brisk simmer until the vegetables are tender and the flavors have blended, about 10 minutes.
- Add spinach and increase heat to medium-high, Cook, stirring, until the spinach is heated through, 1 to 2 minutes. Ladle the soup into bowls. Garnish each serving with 1 Tbsp. Parmesan, if desired.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 41.3 g, Cholesterol 48.8 mg, Fat 13.4 g, Fiber 13.1 g, Protein 32.4 g, SaturatedFat 2.5 g, Sodium 643.1 mg, Sugar 10 g
CHICKEN, TOMATO AND SPINACH STEW WITH CHICKPEAS
I created this one afternoon when I wanted to make something hearty and flavorful for my Marine husband who had spent the week in the field. The flavor base comes from a sauce in Deborah Madison's Vegetarian Cooking for Everyone.
Provided by Bunkabihari
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken in large dutch oven or stock pot.
- Pour water into pot and add whole garlic cloves and quartered onion.
- Bring to a boil and cook chicken, covered, turning periodically,for about 15 minutes or until the meat is firm but juicy and has no pink in the middle.
- While the chicken is cooking combine all ingredients for stew base and whisk together until entirely incorporated. Set aside.
- While chicken is cooking par cook the pasta (about 7 minutes) and set aside.
- When the chicken is done turn off the heat and allow to cool, uncovered for about 10 minutes.
- Place a large bowl in the sink with a clean strainer over it. Pour the contents of the pot into the strainer. If you like, transfer the broth into a clean bowl and set aside. Allow the chicken to continue cooling until you can comfortably handle the pieces and then hand pull the breast and thighs.Set the meat aside.
- Place the dutch oven or stockpot on medium heat and add the reserved stew base, chickpeas and diced tomatoes. Cook for about 8 minutes or until the sauce has thickened a bit and the tomatoes have lost their raw taste.
- Add the par cooked pasta to this mixture and cook for about 2 minutes.
- . Add the reserved chicken and cook for another 2 minutes.
- Add the spinach leaves, cover and cook until just wilted. About 2 minutes.
- Adjust seasoning with salt and pepper to taste.
- Serve as is in deep bowls with shaved Parmesan or Asiago and a crisp salad.
Nutrition Facts : Calories 755.8, Fat 25.1, SaturatedFat 4.4, Cholesterol 215.5, Sodium 1341.4, Carbohydrate 59.2, Fiber 11, Sugar 5.5, Protein 73.1
CHICKPEAS WITH TOMATOES AND SPINACH
Provided by Bobby Flay
Yield Yield: 8 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
- Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
CHICKEN WITH SPINACH, GARLIC AND TOMATO SAUCE
Make and share this Chicken With Spinach, Garlic and Tomato Sauce recipe from Food.com.
Provided by Sharon123
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grill chicken breasts for 5 minutes on each side, until cooked through but not dry.
- Meanwhile, lightly brown the garlic in the oil in a nonstick skillet over medium-high heat.
- Add the spinach and cook, tossing gently, just until leaves are wilted.
- Add the tomato sauce, tamari and wine.
- Toss well until coated and thoroughly heated.
- Place spinach mixture on top of cooked chicken breasts.
- Makes 4 servings.
Nutrition Facts : Calories 270.2, Fat 10.2, SaturatedFat 1.7, Cholesterol 75.5, Sodium 3288.3, Carbohydrate 10.1, Fiber 2.4, Sugar 3.8, Protein 32.8
CHICKPEAS WITH TOMATOES & SPINACH
For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa
Provided by Roopa Gulati
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
- Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
- Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
EASY CHICKEN WITH TOMATOES AND SPINACH
Looking for lighter fare? Try this 35-minute skillet dish featuring simply seasoned chicken breasts and vitamin-packed spinach.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
- Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
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