CHICKPEAS WITH SPINACH RECIPES
CURRIED CAULI, POTATOES, CHICKPEAS & SPINACH - JAMIE …
Total Time 40 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
- Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
- Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
- Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
- Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.
Nutrition Facts : Calories 524 calories, FatContent 21.8 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 19.1 g protein, CarbohydrateContent 56.8 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
SPINACH RECIPES | BBC GOOD FOOD
Try our best ever spinach recipes, from satisfying soups to tasty pastries, frittatas, salads and family-friendly curries
Provided by Good Food team
Number Of Ingredients 1
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CURRIED CAULI, POTATOES, CHICKPEAS & SPINACH - JAMIE …
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 524 calories per serving
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 524 calories per serving
- Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
- Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
- Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
- Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
- Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.
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