Chickpea Curry with spinach

Chickpea Curry with spinach


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Chickpea Curry with spinach
A visit to NYC means over eating. I fully indulged: Ham, egg & cheese on a roll, linguine in white clam sauce, veal parmigiana and several bagels and lox with a schmear to name a few. In an effort to get back on a sensible diet i made a faux Indian meatless dish. The fresh grated ginger makes this dish a keeper, chickpea curry with spinach on Happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes. Add the turmeric , paprika, and cumin and cook until fragrant, about 1 minute.
  2. Add the chickpeas, tomatoes with their juices, and coconut milk and stir to combine. Partially cover the pan, reduce the heat to low, and simmer for 30 minutes. Season with salt and black pepper.
  3. Add spinach and stir to combine, and simmer until the spinach will combined, about 5 minutes. Taste and season with additional salt if needed. Serve.

Broccoli Rabe & Sausage with Chickpeas

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Broccoli Rabe & Sausage with Chickpeas
Broccoli rabe & sausage with white beans are a classic. Traditionally the broccoli rabe and sausage are cooked separately and combined prior to serving. I cook the rabe and sausage together in a hot oven. First the sausage to render a little fat pulling the sausage about half cooked. Add the rabe, give it a good mix with a touch of crushed red pepper. “Dinner: Changing the Game” Melissa Clark’s latest wonderful work includes a recipe featuring chickpeas cooked in the oven with rendered chicken fat. Why not try this with sausage & broccoli rabe and substitute chickpeas for white beans. The results were fantastic.
Prep Time 15 Minutes
Cook Time 35-45 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 35-45 Minutes
Servings
People
Ingredients
Instructions
  1. Heat oven to 450F add a sheet pan or baking dish large enough to hold broccoli rabe and let dish get hot.
  2. Place chickpeas in a bowl add 2 tablespoons of olive oil, paprika and cumin and a good pinch of salt. Mix to combine place aside.
  3. Bring a small saucepan to a boil with water. Add the sliced lemon(or Meyer lemon if possible) boil for 1 minute. Remove with strainer and add to chickpeas.
  4. Remove sausage from casing and make disks the size of a silver dollar. Add sausage to hot pan and return to oven, cook for 3-5 minutes until bottom side is browned. Remove pan and flip sausage, return to oven and cook for another 2-3 minutes. Remove pan from oven put sausage on plate.
  5. Add chickpea mixture to pan, return to oven a cook for 20 minutes until crispy. Remove chickpeas and place in a bowl.
  6. Add the rabe to the roasting pan. The rabe with sizzle, quickly add salt and black/red pepper mix around with tongs and place back in oven. After 5-10 minutes, the leaves on the top and side will be begin to look dried out. Remove pan, stir rabe around add sausage place back in oven for 5-10 minutes until cooked thru.
  7. Place rabe & sausage on a serving platter add the chickpeas and squeeze the remaining half of lemon over top and serve.