SPINACH CHICKPEAS RECIPES

Name: Lemon-spiced chicken with chickpeas
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 tbsp sunflower oil; 1 onion , halved and thinly sliced; 4 skinless chicken breasts , cut into chunks; 1 cinnamon stick , broken in half; 1 tsp ground coriander; 1 tsp ground cumin; zest and juice 1 lemon; 400g can chickpea , drained; 200ml chicken stock; 250g bag spinach

LEMON-SPICED CHICKEN WITH CHICKPEAS RECIPE - BBC GOOD …

Lemon-spiced chicken with chickpeas recipe - BBC Good … image

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Provided by Good Food team

Categories Dinner, Main course, Supper

Total Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 tbsp sunflower oil
1 onion , halved and thinly sliced
4 skinless chicken breasts , cut into chunks
1 cinnamon stick , broken in half
1 tsp ground coriander
1 tsp ground cumin
zest and juice 1 lemon
400g can chickpea , drained
200ml chicken stock
250g bag spinach

Steps:

Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

Nutrition Facts : Calories 290 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.03 milligram of sodium

CHICKPEA, TOMATO & SPINACH CURRY RECIPE - BBC GOOD FOOD

Chickpea, tomato & spinach curry recipe - BBC Good Food image

A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!

Provided by Good Food team

Categories Dinner, Side dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 18

Ingredients

1 onion, chopped
2 garlic cloves, chopped
3cm piece ginger, grated
6 ripe tomatoes
½ tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
pinch chilli flakes
1 tsp yeast extract (we used Marmite)
4 tbsp red lentils
6 tbsp coconut cream
1 head of broccoli, broken into small florets
400g can chickpeas, drained
100g bag baby spinach leaves
1 lemon, halved
1 tbsp toasted sesame seeds
1 tbsp chopped cashews, to mix with the sesame seeds

Steps:

Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

Nutrition Facts : Calories 204 calories, FatContent 7 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 7 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.5 milligram of sodium

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