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Creamed Chick Peas on Baby Spinach https://www.metro.ca/userfiles/image/recipes/pois-chiches-creme-epinards-5442.jpg PT15M PT15M PT30M
Heat oil in a large non-stick skillet over medium heat. Add shallots and cook for 2 minutes. Add chick peas and hot pepper and cook for 5 minutes. Stir in cream, season and cook for 5 minutes. Serve over spinach. Delicious with fish dishes.
4
5 1 5 5
1 Tbsp. (15 mL) extra virgin olive oil 2 shallots, sliced very thin 2*19 oz (2*540 mL) tins of chickpeas, drained and rinsed 0.250 small hot pepper, minced 1/3 cup (80 mL) heavy cream 35% m.f. 10 oz (284 g) baby spinach
Creamed Chick Peas on Baby Spinach

Creamed Chick Peas on Baby Spinach

Rate this recipe
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  • Gluten-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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  • 2
    shallots, sliced very thin
  • 2*19 oz
    (2*540 mL)
    tins of chickpeas, drained and rinsed
  • 0.250
    small hot pepper, minced
  • 1/3 cup
    (80 mL)
    heavy cream 35% m.f.
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  • 10 oz
    (284 g)
    baby spinach
Imprimer ma sélection

Preparation

Heat oil in a large non-stick skillet over medium heat.

Add shallots and cook for 2 minutes.

Add chick peas and hot pepper and cook for 5 minutes.

Stir in cream, season and cook for 5 minutes.

Serve over spinach.

Delicious with fish dishes.

Source : Chef Josée Robitaille

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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