Chickpea And Spinach Casserole Recipes

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HEARTY CHICKPEA & SPINACH STEW



Hearty Chickpea & Spinach Stew image

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

2 (15 ounce) cans low-sodium chickpeas, rinsed, divided
1 tablespoon olive oil
12 ounces 93%-lean ground turkey
½ teaspoon dried oregano
½ teaspoon fennel seeds, crushed
½ teaspoon crushed red pepper
1 medium onion, chopped (1 cup)
2 medium carrots, diced (3/4 cup)
4 cloves garlic, minced, or 1/2 teaspoon garlic powder
3 tablespoons tomato paste
1 (32 ounce) carton low-sodium chicken broth (4 cups)
¼ teaspoon ground pepper
⅛ teaspoon salt
3 cups IQF (individually quick-frozen) spinach (8 oz.)
¼ cup grated Parmesan cheese

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 AND SPINACH CASSEROLE



Chicken and Spinach Casserole image

Use the supermarket staple of rotisserie chicken in this comforting casserole. Combine shredded chicken with sauteed spinach in a cream sauce, pour into a baking dish, and top with torn bread. Serve your family this creamy, bubbling casserole for a cozy dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

2 cups torn bread
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups packed flat-leaf spinach, washed
1 medium yellow onion, finely chopped
1 garlic clove, minced
1/4 cup white wine
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/2 teaspoon fresh lemon juice
1 cup shredded rotisserie chicken

Steps:

  • Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
  • Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
  • Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
  • Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Nutrition Facts : Calories 507 g, Fat 22 g, Fiber 3 g, Protein 20 g

CHICKPEAS WITH BABY SPINACH



Chickpeas With Baby Spinach image

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield Serves three

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach

Steps:

  • Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
  • Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams

CHICKPEAS WITH SPINACH (GREEK)



Chickpeas With Spinach (Greek) image

Make and share this Chickpeas With Spinach (Greek) recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1/2 cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted
1 -2 lemon, juice of (to taste)

Steps:

  • In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
  • Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
  • Cover and simmer for about 18 minutes, stirring occasionally.
  • Add spinach and cook about 7 minutes longer, or until spinach is cooked.
  • Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

SPICED BEEF, CHICKPEAS AND SPINACH



Spiced Beef, Chickpeas and Spinach image

I made this one night when we had several "odd" ingredients handy and the vegetarians were gone. This is a fast and easy recipe that even those who don't like casseroles liked. You can easily add more or different seasonings or different kinds of beans. I served this with Lebanese Grilled Bread.

Provided by Mom of picky eaters

Categories     One Dish Meal

Time 50m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 bunch spinach, roughly chopped
1 medium yellow onion, chopped
1 cup chickpeas, cooked
4 plum tomatoes, diced
1 lb ground beef
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon black pepper
4 large garlic cloves, roughly chopped

Steps:

  • Preheat the oven to 350°F.
  • Put the oil in a medium saucepan over medium heat. Add the onion and cook until it starts to be translucent.
  • Add the ground beef, cumin, coriander and pepper. Stir, and cook until the beef is cooked.
  • Remove the pan from the heat, and put the beef in an 2-quart casserole dish, keeping a few tablespoons of the beef liquid in the pan.
  • Turn the heat to medium-high and add the spinach and garlic and cook, stirring often. until it the spinach has wilted.
  • Remove from the heat and stir in the chickpeas, Keeping as much of the liquid as you can in the pan, add this to the casserole dish with the meat, patting it in a layer.
  • Put the tomatoes in the pan and cook over medium-high heat until the tomatoes start to break down, around 3 - 4 minutes. Spread the tomatoes on top of the spinach layer in the casserole dish.
  • Put the dish in the center of the oven and bake until it's bubbly, about 30 minutes.

Nutrition Facts : Calories 263, Fat 14.5, SaturatedFat 4.9, Cholesterol 51.4, Sodium 218.2, Carbohydrate 15.4, Fiber 3.9, Sugar 2.1, Protein 18.4

CHICKPEAS WITH TOMATOES & SPINACH



Chickpeas with tomatoes & spinach image

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

1 tbsp vegetable oil
1 red onion, sliced
2 garlic cloves, chopped
½ finger length piece fresh root ginger, shredded
2 mild red chillies, thinly sliced
½ tsp turmeric
¾ tsp garam masala
1 tsp ground cumin
4 tomatoes, chopped
2 tsp tomato purée
400g can chickpea, rinsed and drained
200g baby spinach leaves
rice or naan bread, to serve

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

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