Tag: chickpeas

Sapna3 Comments

Spinach Chickpea Stew with Garlic Couscous

I’ve recently learned that my girls like chickpeas in any form.  I used to think it was just Roasted Masala Chickpeas that they gobbled down, but I’ve been paying attention and I’m glad I have!  Watching both of them gobble down this stew was amazing.  They are one of the few girls who also love to eat spinach in any form, cooked or uncooked (I feel blessed) so I knew I was going to use it to give some green to this dish!

I’m totally adding this to my weeknight meal list as it took me only 20 minutes to pull together!  I got the couscous started on the side and takes only 15 minutes to make!

Can you tell I’m ready for the autumn season to begin?  I’ve had a fun summer enjoying the hot weather but between the smoke from all the fires and a broken AC during the multiple heat waves, I am looking forward to the end of the year.  Hot stews are just the thing to warm you up during the cold months and this recipe is a great one where you get to spend more time enjoying the food than making it!

Try it out and let me know what you think.  Tag me on Instagram @bitofspice146 and use the #bitofspice146 hashtag.   I would love to see your versions of my recipes!

From my kitchen to yours, enjoy this delicious stew!

Spinach Chickpea Stew with Garlic Couscous

Spinach Chickpea Stew with Garlic Couscous
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Sapna
September 28, 2020
by Sapna
Category Soups Vegetarian
Persons
4
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes

Ingredients

For the Stew:

  • 1 can chickpeas, drained and rinsed
  • 3 tomatoes, chopped
  • 1/2 white onion, chopped
  • 1 c zucchini, chopped
  • 1 c yellow squash, chopped
  • 2 c spinach
  • 1 1/2 c marinara sauce or your favorite pasta sauce
  • 5 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp red chili flakes
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 c vegetable broth
  • 1 Tbsp Oil, EVOO or Avo
  • Zest and juice of 1 lemon

For the Garlic Herb Couscous:

  • 1 c couscous
  • 1 1/4 c water
  • 1 Tbsp Oil, Avo or EVOO
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Instructions

For the Stew:

  1. In a stockpot, heat oil over medium high flame.
  2. Add the onions, garlic, zucchini, and yellow squash. Stir and cook for 3-5 minutes until the veggies are tender.
  3. Add in the red chili flakes, paprika, and spinach. Continue cooking for an additional 1-2 minutes.
  4. Add in the chickpeas, marinara/pasta sauce, tomatoes, salt, pepper, broth and the zest and juice of a lemon.
  5. Mix all of the ingredients well and bring to a boil on high heat. Reduce heat to medium, cover and simmer for 15 minutes.

For the Couscous:

  1. Bring water to a boil in a saucepan.
  2. Stir in couscous, remove from heat and cover. Let it stand for 5 minutes.
  3. Remove cover and add in the garlic, oil, salt and pepper. Toss gently and set aside until stew is done.

To serve:

  1. Place the couscous in a bowl and top with chickpea stew. Serve hot!

Tags

30 minute meals,
chickpeas,
couscous,
Eat a Rainbow,
Fiber,
Healthy,
make ahead,
Quick and Easy,
Spinach,
Stews,
Vegan,
vegetarian,
weeknight meals,
Zucchini
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© 2023 Copyright A Li\'l Bit of Spice

Sapna3 Comments

Chickpea and Tomato Soup

This Chickpea and Tomato Soup is healthy, delicious, carb-free and easy to make in less than 30 minutes! All you have to do is chop and simmer the soup until it’s done!  A family favorite, we add this to the rotation in the fall and winter months almost on a weekly basis!
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The girls love this because it is simple, yet flavorful and they have so much fun making it with me (and eating half the ingredients).

Though traditionally mild in flavor, I’ve added fresh and dried herbs as well as a small parmesan rind to bump up the flavor.  You will be amazed at the difference the cheese rind makes.  If you don’t have any, don’t worry … the soup is still delicious!
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To store cheese rinds, simply keep the rinds in a sealable plastic bag and place in the freezer indefinitely.  Pull it out whenever you are ready to use it.  Such a simple and delicious trick!

I did omit the pasta that is usually part of a traditional Italian Chickpea and Tomato Soup because I do serve this with bread on the side.  However, feel free to add in the pasta if your heart and belly desire.  Simply add in 1 cup of any small pasta you have at home (mini macaroni, ditalini, mini shells are some examples you can use).
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From my kitchen to yours, I hope this soup brings as much comfort and warmth to you as it does to my family!

Chickpea and Tomato Soup

Chickpea and Tomato Soup
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Sapna
September 2, 2020
by Sapna
Cuisine Italian
Category Soups
Persons
4
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes

Ingredients

  • 2 carrots, peeled and chopped
  • 3 ribs celery, chopped
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 4 stalks scallions, sliced and green and white parts divided
  • 1 2" rind of parmesan cheese
  • 2 14 oz cans of chickpeas, drained and rinsed
  • 2 14 oz cans of diced or crushed tomatoes
  • 2 Tbsp Italian seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 c water
  • 1/2 c grated parmesan for garnish

Instructions

  1. In a large stockpot, heat oil on medium flame.
  2. Add in carrots, celery, onions, garlic and scallion whites. Stir and cook for 1 minute.
  3. Add in Italian seasoning, oregano, thyme, salt and pepper. Mix and continue to cook the veggies for 3 minutes or until veggies are slightly tender.
  4. Add in the tomatoes with liquid, chickpeas, and water. Mix well.
  5. Bring to a boil then reduce heat. Add in the parmesan rind and simmer for 15-20 minutes.
  6. Turn off heat and remove rind.
  7. Divide equally into soup bowls and garnish with green scallions and grated parmesan cheese.
  8. Serve hot.

Tags

Cheese,
Cheese Rind,
chickpeas,
comfort,
Healthy,
Italian,
Protein,
soup,
tomato
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© 2023 Copyright A Li\'l Bit of Spice

Sapna6 Comments

Instant Pot Chole Yum

Growing up, one of my favorite North Indian dishes has always been Chole.  Whether we were eating at a wedding, an Indian restaurant, or requesting it as my special birthday dinner, Chole has always been a constant and a comfort in my life.  The aroma of it freshly made in the air, just pulls at you.
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There are so many different versions of making this recipe based on where in North India you are.  Sometimes, even in the same region, recipes differ vastly from home to home.  I prefer mine to have a thick red gravy, which is best achieved I’ve found by adding an abundance of tomatoes (and I really mean A LOT)  and spices.  The best part is that this dish is such a classic, you can never go wrong.  Serve it hot with rice, naan or Bhatura and be prepared to be wowed!
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From my Kitchen to yours, I really hope you enjoy this.

Ingredients:
1 c dried chickpeas, washed and soaked overnight (at least 4 hours)
1 ½ c water
1 Tbsp Olive or Avocado Oil
5 cloves garlic, minced
1″ ginger, grated
1 large yellow onion, finely chopped
3 med-large tomatoes, finely chopped
1 ¾ c tomato sauce
2 tsp cayenne pepper (or to taste)
2 tsp coriander powder
1 Tbsp Chole Masala
1 tsp aamchur (dry mango) powder
1 ½ tsp cumin seeds
2-3 bay leaves
½ tsp peppercorns
1″ cinnamon stick
cilantro to garnish

Directions:
1. Start the instant pot on sauté mode.  Add oil and let it heat up.
2. Add cumin seeds and let them splutter.  Add in the cinnamon stick, peppercorns and bay leaf.  Sauté for 30 seconds.
3. Add ginger and garlic and sauté for another 30 seconds.
4. Add in the onions and sauté for 3-5 minutes until they turn translucent and start shrinking.
5. Add in the tomatoes, cayenne pepper, coriander powder, chole masala, and salt.  Cook for 2-3 minutes until the tomatoes start softening.  Add in the tomato sauce and cook for another 2-3 minutes.
6. Drain the water from the chickpeas and add them to the instant pot.  Mix well with the gravy and cook for 2-3 minutes.
7. Add in the water and mix well.  Turn off the instant pot, cover with vent to sealing position and change setting to manual/pressure cook for 40 minutes.
8.  When the instant pot beeps, do a 20 minute NPR (natural pressure release).  If the pin has not dropped at this point, release the pressure and open the instant pot.
9.  Change setting to sauté, add in the aamchur powder and let boil for 3-5 minutes.  Taste and adjust for salt.
10. Garnish with fresh cilantro and serve hot with rice, naan or bhature.

Enjoy!