How To make Spinach& Garbanzos & Raisins Pasta
4 garlic cloves, -- crushed
3 tablespoons olive oil
1 bag (10-oz) spinach, -- stems removed
1 can (19-oz.) garbanzo beans, -- drained
1/2 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup chicken broth
** PASTA ** 1 pound penne or other pasta
Cook garlic in oil over medium heat until golden. Over high heat, stir in spinach, garbanzo beans, golden raisins, salt, red pepper and cook until spinach wilts. Stir in chicken broth. Typed by Ethel Snyder <essie49@juno.com> Date August 17, 1997
How To make Spinach& Garbanzos & Raisins Pasta's Videos
Chickpea (Garbanzo Bean) Pilaf (ready in 30 minutes)
Get this recipe with exact measurements here:
Serves 4-6:
1 (15 ounce) can chickpeas
1 small onion, finely chopped
¼ cup olive oil
1-2 garlic cloves, peeled
2 cups basmati rice
2 cups vegetable broth, chicken broth, or water
2 teaspoons salt, plus more for chickpeas
1/2 teaspoon freshly ground black pepper, plus more for chickpeas
Rinse the rice with until the water runs clear. Leave it in a bowl soaking in cold water for 10-15 minutes.
Combine the chopped onion, garlic clove(s), and oil in a pot and cook over medium heat until soft and golden. About 10 minutes. Keep stirring to avoid burning.
Rinse and drain the chickpeas.
Add to the pot and season with salt and some black pepper. Warm through.
Drain the water from the rice and add to the pot along with 2 teaspoons salt, ½ teaspoon black pepper, and 2 cups of water. Stir.
Bring to a boil, reduce heat to a simmer and cover the pot with the lid. Simmer 15 minutes undisturbed.
Uncover and fluff the rice.
Serve!
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Bowtie Pasta Fresh Spinach #shorts #cooking #food #healthyfood #hearthealthyfoods
Bowtie Pasta with Fresh Spinach
Low sodium Heart Healthy,
12 minute dinner.
I didn’t follow 100% to the directions, but what I did turned out incredible. Recipe below.⬇️????????
Ingredients:
8 ounces (about 3 cups) dry bow tie pasta
2 tablespoons olive oil
4 garlic cloves, crushed
1/2 of a 19 ounces can of garbanzos, rinsed and drained
1/2 cup unsalted chicken broth
1/2 cup golden raisins
4 cups fresh spinach, chopped
2 tablespoons grated Parmesan cheese
Cracked black peppercorns, to taste
Optional: Grilled Chicken.
Directions:
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
In a large skillet, heat the olive oil and garlic over medium heat. Add the garbanzos and vegetable broth. Stir until warmed through. Add the raisins and spinach. Heat just until spinach is wilted, about 3 minutes. Don't overcook.
Divide the pasta among the plates. Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.
Optional: Grilled Chicken.
Nutritional analysis per serving
Serving size: About 2 1/2 cups
Total fat: 7 g
Calories: 283
Protein: 11 g
Cholesterol: 1 mg
Total carbohydrate: 44 g
Dietary fiber: 6 g
Monounsaturated fat: 4 g
Saturated fat: 1 g
Sodium: 130 mg
Total sugars: 12 g
Couscous recipe, healthy dinner idea #shorts
Couscous recipe #shorts
Delicious Simplicity - Sautéed Spinach with Pine Nuts and Raisins
Sautéed Spinach with Pine Nuts and Raisins
Filmed for Eating From Within Nutrition.
Visit eatingfromwithin.com for more recipes.
Spanish Chickpea Stew - SNAP4CT Recipe
Our Spanish Chickpea Stew is full of flavors from herbs and spices added to this unique broth of chickpeas, spinach, tomatoes, and raisins. This soup is the perfect warm dish for any cold day!
Make a bowl of our Spanish Chickpea Stew:
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This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. Nondiscrimination policy:
Spinach and Pine Nuts-Thanksgiving 2018-1st recipe
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INGREDIENTS for the Berta Jay's
Spinach and Pine Nuts
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2 Tablespoons pine nuts - toasted
CORRECTION: 2 cloves garlic - chopped; NOT 2 Tablespoons
4 cups fresh spinach
4 - 6 turns of black pepper
1/4 teaspoon or less of salt
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My objective for this channel is to share with others what I have learned over the last 30+ years about living and eating healthier. I share my knowledge with my small circle of friends all the time. I am not a doctor, nor do I hold any type of medical degree, but I believe that my tried experiences may help someone else.
For over 30 years I have used every diet imaginable to lose weight, but I confess that I am now at home using the vegan lifestyle. I want to share what I have learned about eating and enjoying food. And, since I am still learning how to be more consistent with this lifestyle, I have decided to eat more healthily, realizing the weight will come off eventually. Though I have not reached my goal weight, I know that sharing with other people in front of a camera with help me to stay on course.
I have, with the help of my husband of 37 years, raised 3 grown children. I will also share some cooking shortcuts as well as some natural formulas I have used and still use for everyday problems.
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Shot and edited by: Rhema Visual