Category Archives: Beans (no Rice)

Chicken & Chickpeas in a Creamy Spinach, Coconut Sauce

Picture from My Kitchen Stories

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Chicken & Chickpeas in a Creamy Spinach, Coconut Sauce

Tania @ My Kitchen Stories

Ingredients

Poaching Liquid. you will need a deep pot with a tight fitting lid and a large non stick frypan or stove top casserole to finish
  • 1 can of chickpeas (400 ml) strained water reserved . Set the chickpeas aside.
  • 1 can of coconut cream (400 ml)
  • 2-3 anchovies
  • 2 sprigs of Rosemary
  • 1 clove garlic
  • 6 drained green olives – ½ jar (with seeds)
  • ½ lemons juice or 2 Tablespoons approximately
  • ½ teaspoon salt
  • 2 boneless chicken breasts ( Approximately 500-700 gm)
Sauce
  • 1 onion diced
  • 100 gm frozen spinach about 6 squares ( or fresh sliced if you prefer)
  • 2 Tablespoons tomato paste
  • 1 stick of celery sliced finely
  • 2 Tablespoons olive oil.
  • Extra lemon juice
  • extra salt and pepper

Instructions

  1. Put the chickpea water, coconut, lemon juice, anchovies, olives, salt and rosemary into a deep pot and add the chicken. It needs to be covered with the liquid. Turn on the heat and bring up to the simmer when it boils count to 10 and put on the lid. Turn the stove off (if using an electric cooker take off the ring) and leave the chicken untouched for 20 minutes.
  2. Mean time prepare the fry pan or stove top casserole. Heat it and add the olive oil, onions, and celery. Sauté without colouring till soft.
  3. Drain the stock from the chicken into the fry pan discarding all the bits except the chicken, add the tomato paste, and the chickpeas ( and more olives if you like) and stir well. Let it simmer on low till reduced by half.
  4. While the sauce is reducing cut the chicken into thick slices it should be juicy but cooked all the way through. If it is slightly pink don’t worry you can finish it in the sauce.
  5. Add the spinach and the chicken to the sauce, spreading them out so they warm (and defrost). This will take about 5 minutes. press down on the spinach pieces to defrost.( this usually comes in small squares- 20 gm)
  6. The sauce should be nicely reduced and creamy now. Taste the sauce and add a little pepper, salt and a squeeze of lemon juice.

Please see source website for additional pictures and detailed instructions – My Kitchen Stories

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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Seasoned Black Bean Side Dish

Picture from HoneyandBirch.com

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Seasoned Black Beans Side Dish

Jenny @ Honey and Birch

Ingredients

  • 2 15/5 ounce cans of black beans, rinsed and drained
  • 2 cups vegetable broth
  • juice of 2 limes
  • 2 garlic cloves, minced
  • ½ cup diced cilantro
  • 1 teaspoon taco seasoning
  • ½ teaspoon cumin
  • salt to taste

Instructions

  1. Combine all ingredients, except the salt in a medium pot. Bring to a boil over medium heat. Reduce heat and simmer for 20 minutes, stirring occasionally. When liquid has reduced and there is a thick gravy, season to taste with salt. Serve hot.

Please see source website for additional pictures and detailed instructions – Honey and Birch

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Butter Chickpea Curry

Butter Chickpea Curry

From World Best Potato Recipe

Ingredients

  • 4 medium potatoes, cubed
  • 2 tablespoons canola oil
  • 1 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (10 3/4 ounce) can condensed tomato soup
  • 1/2 cup cream or 1/2 cup milk
  • 1 (12 ounce) can chickpeas, rinsed and drained

Instructions

  1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
  2. Warm oil in a skillet over medium heat.
  3. Stir in onion and garlic, and cook until the onions are soft and translucent.
  4. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring.
  5. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Please see source website for additional pictures and detailed instructions – World Best Potato Recipe

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.