Tag Archives: Spinach

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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R – Rachel Cooks | Turkey, Bean & Spinach Soup

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Turkey, Bean and Spinach Soup

Rachel @ Rachel Cooks

Ingredients

(Ingredients modified to include Aldi brand name)

  • 2 tablespoons Carlini extra virgin olive oil
  • 1 pound Kirkwood ground turkey
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • pinch of Stonemill Essentials red pepper flakes
  • 1/4 teaspoon Stonemill Essentials black pepper
  • 1 teaspoon Stonemill Essentials dried oregano
  • 1/2 teaspoon Stonemill Essentials dried basil
  • 1 (14.5 ounce) can Happy Harvest Diced Tomatoes
  • 1 (15.8 ounce) can Dakota’s Pride great northern beans, drained and rinsed
  • 8 ounces Little Salad Bar baby spinach
  • 3 cups Chef’s Cupboard chicken broth
  • 1/2 cup Reggano Grated Parmesan Cheese, plus extra for garnish

Instructions

  1. Heat the oil in a large pot over medium-high heat. Brown the turkey with the onions, garlic, red pepper flakes,and pepper until the turkey is cooked through and then onions are translucent (about 7 minutes).
  2. Add the oregano, basil, HUNT’s tomatoes (with liquid), and beans. Stir to combine.
  3. Reduce heat to medium-low, add spinach and cover for about 2 minutes or until spinach is wilted. Stir to combine.
  4. Add broth, stir, and increase heat to medium. Continue to cook until heated through – about 5 minutes.
  5. Remove from heat, stir in KRAFT Grated Parmesan Cheese, and serve.

Please see source website for pictures and detailed instructions – Rachel Cooks

Costs = $ 7.50

R - Cost

*If the amount is zero, the cost of the ingredient is less than $0.01 (one penny)

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

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

G – Ginger, Sweet Potato & Bean Soup

Ginger, Sweet Potato & Bean Soup

Get the book “72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans” on Kindle for $0.99

During the A-Z Blog Challenge I will bring Dave Ramsey Fans recipes from across the web and around the world that contain BEANS and RICE. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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

Ginger, Sweet Potato & Bean Soup

From Alea @ $5 Dinners

INGREDIENTS

  • 8 cups vegetable broth (How to Make Vegetable Broth)
  • 1/4 cup soy sauce (use Bragg’s Liquid Aminos to make this gfree)
  • 1/4 cup rice vinegar
  • 2 tablespoons mirin (or grape juice)
  • 2 teaspoons sesame oil (optional)
  • 3 green onions, thinly sliced
  • 4 – 6 cloves garlic, minced
  • 1 tablespoon grated ginger (Frugal Tip for Ginger)
  • 2 sweet potatoes, peeled and chopped into bite size pieces
  • 1 3/4 cups or 15 oz. can black beans
  • 1 3/4 cups or 15 oz. can navy beans
  • 2 cups cooked rice
  • 2 -3 cups raw spinach

INSTRUCTIONS

  • Put broth, soy sauce, rice vinegar, mirin, sesame seed oil, onion, garlic, and ginger in a large pot. Add sweet potatoes. Cook over a medium-high flame until the broth begins to boil.
  • Lower flame and simmer for 5 minutes or until sweet potatoes are fork-tender.
  • Add beans and rice and cook for 2 – 3 minutes until rice and beans are heated through.
  • Add spinach and cook until just wilted. Serve immediately.

Please see actual website for pictures and detailed instructions – $5 Dinners

Please share your favorite recipes and enjoy the A-Z Challenge.