Tag Archives: Tomato Paste

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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Moroccan Chickpea Chili

Moroccan Chickpea Chili

From Best Cinnamon Recipes Blog

Ingredients

  • 2 teaspoons olive oil
  • 1 cup onion, chopped
  • 3/4 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups water
  • 2 tablespoons no-added-salt tomato paste
  • 2 (15 1/2 ounce) cans chickpeas, rinsed and drained
  • 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lemon juice, fresh

Instructions

  1. Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
  2. Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
  3. Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Please see source website for additional pictures and detailed instructions – Best Cinnamon Recipes Blog

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.

W – West African Beans & Rice

West African Beans & Rice

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.

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West African Beans & Rice

From bayoucritter aka. angela @ Food.com

INGREDIENTS

  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons tomato paste
  • 1/4-1/2 cup olive oil (palm oil 2-3T)
  • 2 cans white beans, 8oz (navy, great northern, black eye peas)
  • 2 cups water
  • 1 pinch salt
  • cayenne pepper (to YOUR taste! The West African brand is very hot and needs less. The Spanish Cayenne is milder in t)
  • 2 -3 cups white rice, cooked

INSTRUCTIONS

  • In skillet, add Oil, Onion, Garlic.
  • Cook on med heat, stirring often.
  • When onion is lightly browned, add Tomato Paste.
  • Stirring constantly until the Paste has’separated’ and is a deep burgundy/brown color.
  • Be careful not to let burn!
  • Takes about 10-15 minutes.
  • Stir in Bean’juice’.
  • Then, add the beans, salt and 1cup of the water.
  • Let simmer about 10min.
  • Stir occasionally.
  • When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer til you have a thick, velvety’sauce’.
  • Use remaining water to adjust consistency to your liking.
  • Serve over White Rice.

Please see actual website for pictures and detailed instructions – Food.com

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