Time 45m Yield 4 serving(s) Number Of Ingredients 10 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.
Time 45m Yield 6 Number Of Ingredients 14 Steps:
Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander. Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender. In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup. Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Time 30m Yield Serves three Number Of Ingredients 11 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.
Yield Serves 8 Number Of Ingredients 17 Steps:
Pick over the chickpeas, discarding any misshapen peas or grit, rinse well, and soak overnight in water to cover. The next day, drain the chickpeas and put them in a saucepan with water to cover by 2 inches. Tie together 4 of the garlic cloves, the onion, and the bay leaf in a piece of cheesecloth and add the sachet to the pan. Add the optional ham hock only if you will not be adding salt cod later, and then bring to a boil over high heat. Reduce the heat to low and simmer uncovered, adding 2 teaspoons salt (less if using the ham hock) after the first 10 minutes of cooking, until the chickpeas are tender, about 1 hour. Remove the pan from the heat, and remove the sachet from the pan. Leave the chickpeas in their cooking liquid. Discard the ham bone. Untie the sachet, discard the bay leaf, and reserve the garlic and onion. Place the spinach in a saucepan with only the rinsing water clinging to its leaves and cook over medium heat, stirring and turning constantly with tongs, until wilted, 5 to 6 minutes. Drain well in a sieve, pressing with the back of a spoon. If the leaves seem stringy or too big, you can chop them a bit more. Set aside. Heat the oil in a small sauté pan over medium-high heat. Add the bread and the remaining 3 uncooked garlic cloves and fry, turning as needed, until golden, 4 to 5 minutes. Transfer to a blender or small processor, add the saffron, and pulse until pulverized. Add the onion and garlic reserved from the chickpeas, the cumin, paprika, and 1 cup of the chickpea cooking liquid and purée until smooth. Add the purée and the spinach to the cooked chickpeas along with the salt cod or the ham, whichever you are using. Place the mixture over low heat, stir well, and bring to a simmer. If it seems dry, add a little water as needed so the stew is spoonable. Season to taste with salt and lots of pepper. Taste and balance the seasoning with vinegar. Transfer to a serving dish. If serving with the optional eggs, top with the fried eggs and serve hot, or with the hard-boiled eggs and serve warm.
Time 15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Using a large frying pan, sauté onion and garlic in oil over medium heat for 2 minutes. Add chickpeas and dill. Stir-fry for 5 minutes. Add the spinach, a little at a time. Drizzle lemon juice over all ingredients and cover with lid. Cook 5 minutes or until the spinach shrinks. Stir to combine. Serve hot.
Time 30m Yield 6 Number Of Ingredients 7 Steps:
In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil. Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender. Stir in lemon juice, and season with salt and pepper to taste. Serve warm.
