Tag: escarole

Moroccan Chickpeas

I think my crazy lifestyle these past few weeks have finally started catching up with me. I have been juggling pharmacy rotations aka my day job, which is already draining enough, with freelance recipe/photography work for clients, graduation & trip planning, working out, and the daily chores that are barely getting done…oh, and me time (does that even exist these days?!). It hasn’t helped that I haven’t been getting a lot of sleep the past few days because my husband has been watching “The Walking Dead” lately, and it gives me horrible nightmares…don’t make fun. I finally made myself stop watching it with him, so we will see if I can get my sleep back now!

These days it is more important than ever that I cook meals that can last two or three days, since unfortunately I don’t have the energy to cook a lot due to my crazy schedule. When I started getting tired of soups, I looked around for new recipes to try. I found this vegetarian recipe for Spicy Moroccan Chickpeas on Cooking Light, and lovvved it. The apricots go so well in this dish, giving it the perfect amount of sweetness. The couscous is also a perfect pair to the spiced chickpeas. The recipe made a lot to last the two of us a few days, and you can serve it as a main dish or as a chickpea salad side.

I couldn’t find the escarole that the recipe calls for, so I used the endive I could find at my grocery store. Apparently, escarole is less bitter, but I didn’t taste the endive I used at all and found it gave a nice texture. If you are short on time, find a good tikka masala sauce and add it in place of the spices and tomatoes!

Moroccan Chickpeas
 
Save Print
Prep time
15 mins
Cook time
25 mins
Total
40 mins
 
Type: Main
Serves: 6
Ingredients
  • ¼ cup extra-virgin olive oil
  • 3 large garlic cloves, peeled
  • 1 cup thinly sliced red onion
  • ½ cup dried apricots, sliced
  • 1 tbsp ras el hanout (Moroccan spice blend) or garam masala
  • ¼ tsp salt
  • ¾ tsp black pepper
  • ¼ tsp crushed red pepper
  • 1 (3-inch) cinnamon stick
  • ½ cup water
  • 1½ tsp grated lemon rind
  • 1½ tbsp fresh lemon juice
  • 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 6 cups escarole, torn into 1-inch pieces
  • 1 cup cilantro leaves
  • ¼ cup mint leaves
  • ½ cup roasted whole almonds, coarsely chopped
  • 4 cups hot cooked couscous
Instructions
  1. Heat a large skillet over medium-high heat.
  2. Add oil to pan; swirl to coat.
  3. Add garlic; cook for 1 minute, stirring constantly.
  4. Remove garlic from pan using a slotted spoon; discard or reserve for another use.
  5. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally.
  6. Add ½ cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.
  7. Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat.
  8. Sprinkle with cilantro and mint; top with almonds.
  9. Serve over couscous.
3.2.2265

Recipe adapted from Cooking Light, 2010.

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Moroccan Chickpeas

I think my crazy lifestyle these past few weeks have finally started catching up with me. I have been juggling pharmacy rotations aka my day job, which is already draining enough, with freelance recipe/photography work for clients, graduation & trip planning, working out, and the daily chores that are barely getting done…oh, and me time (does that even exist these days?!). It hasn’t helped that I haven’t been getting a lot of sleep the past few days because my husband has been watching “The Walking Dead” lately, and it gives me horrible nightmares…don’t make fun. I finally made myself stop watching it with him, so we will see if I can get my sleep back now!

These days it is more important than ever that I cook meals that can last two or three days, since unfortunately I don’t have the energy to cook a lot due to my crazy schedule. When I started getting tired of soups, I looked around for new recipes to try. I found this vegetarian recipe for Spicy Moroccan Chickpeas on Cooking Light, and lovvved it. The apricots go so well in this dish, giving it the perfect amount of sweetness. The couscous is also a perfect pair to the spiced chickpeas. The recipe made a lot to last the two of us a few days, and you can serve it as a main dish or as a chickpea salad side.

I couldn’t find the escarole that the recipe calls for, so I used the endive I could find at my grocery store. Apparently, escarole is less bitter, but I didn’t taste the endive I used at all and found it gave a nice texture. If you are short on time, find a good tikka masala sauce and add it in place of the spices and tomatoes!

Moroccan Chickpeas
 
Save Print
Prep time
15 mins
Cook time
25 mins
Total
40 mins
 
Type: Main
Serves: 6
Ingredients
  • ¼ cup extra-virgin olive oil
  • 3 large garlic cloves, peeled
  • 1 cup thinly sliced red onion
  • ½ cup dried apricots, sliced
  • 1 tbsp ras el hanout (Moroccan spice blend) or garam masala
  • ¼ tsp salt
  • ¾ tsp black pepper
  • ¼ tsp crushed red pepper
  • 1 (3-inch) cinnamon stick
  • ½ cup water
  • 1½ tsp grated lemon rind
  • 1½ tbsp fresh lemon juice
  • 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 6 cups escarole, torn into 1-inch pieces
  • 1 cup cilantro leaves
  • ¼ cup mint leaves
  • ½ cup roasted whole almonds, coarsely chopped
  • 4 cups hot cooked couscous
Instructions
  1. Heat a large skillet over medium-high heat.
  2. Add oil to pan; swirl to coat.
  3. Add garlic; cook for 1 minute, stirring constantly.
  4. Remove garlic from pan using a slotted spoon; discard or reserve for another use.
  5. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally.
  6. Add ½ cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.
  7. Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat.
  8. Sprinkle with cilantro and mint; top with almonds.
  9. Serve over couscous.
3.2.2265

Recipe adapted from Cooking Light, 2010.

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Or Pignato magro, the Neapolitan soup with escarole and beans that cannot be missed at Christmas. Grandma Carmela’s ancient recipe – Gordon Ramsay’s version

beans and escarole

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beans and escarole

Beans and escarole it is a peasant soup born in the Neapolitan culinary tradition. It is ideal for warming up in autumn and winter. It’s basically one poor recipe, where the bitter flavor of escarole meets the sweetness of cannellini beans. Depending on your taste, you can add a touch of spicy. You can serve this soup accompanied by stale bread or croutons, and a drizzle of good extra virgin olive oil.

This recipe is also called by the Neapolitans Skinny Pignato as opposed to Fat pignato or the Neapolitan ammaritata soup. In fact, at the time, not everyone could afford meat, which is indispensable in soup, so we opted for beans, poorer but still high in protein. Today we share with you the recipe forCarmela’s Osteriawho often shares the dishes on his menu on social media.

Beans and escarole

Ingredients

  • garlic 2 cloves
  • escarole 320 g
  • dried oregano
  • fresh chili pepper
  • laurel
  • extra virgin olive oil 30 ml
  • salt
  • homemade bread
  • cannellini beans 300 g

Preparation

To prepare beans and escarole start by soaking the cannellini beans. Then pour them into a container, covering them with water and leave them like that for 12 hours. After this time, rinse the beans under running water, then pour them into a pan with plenty of water. Add some bay leaves and bring to the boil. Cook over a boiling heat for 2 and a half hours, eliminating the foam that forms on the surface with the help of a ladle. Once cooked, drain beans and keep the cooking water aside. Chop the chilli pepper and peel two cloves of garlic. In a large pan, heat the olive oil with the two peeled garlic cloves and then pour in the beans that you have previously cooked.

Flavor with chilli pepper, oregano, salt and cook for 5 minutes over medium heat. Wash and cut the escarole in strips and add it to the beans. Pour in the cooking water from the beans. Cover with the lid and cook over low heat 20 minutes. In the meantime, take care of the toast: cut a loaf of bread into slices, line a baking tray with baking paper and distribute the slices of bread, season with oil, salt and pepper to taste and then toast the croutons for 5 minutes at 180 degrees approximately or until golden brown. Once the soup beans and escarole Once cooked, serve it while still very hot, accompanying it with slices of toasted bread.

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