1. Heat oven to 400 degrees with a rack in the center.

Return the soup to the pan and reheat before adding the 130g spinach and 1 tbsp lime juice (and a little water if it’s too thick). Wait for the spinach to wilt down and it’s ready to serve.

The quartered stalks are steamed with stir-fried garlic and shallot—plus a little soy sauce—but you could sub in scallions and half a red onion, grate in a knob of fresh ginger, add a little ...

Remove the pan from the heat and let the chickpeas cool. Place the cilantro, jalapeno, spring onions, spinach, lemon juice, garlic, olive oil and salt in a blender and blend until smooth.

Injured Djokovic quits mid-match and walks off to boos, putting Zverev in the Australian Open final 6 Cleaning Hacks for a Spotless Home That Actually Work, According to Pros Trump signs order to ...

as is Alexa Weibel’s creamy chickpea pasta with spinach and rosemary. For whatever reason, I like to buy a whole chicken for a Saturday or Sunday dinner — chicken parts, I’ve decided ...

Pour the olive oil from the pan into a small bowl and set aside. Return the pan to the stovetop. Add the chorizo and cook for 30 to 45 seconds over medium-high heat, flipping the rounds when they ...

Remove the skin from the chorizo and push the chorizo into the cavity ... Allow to rest before carving and serve with a chickpea and tomato salad and patatas bravas. Jane Curran is a freelance food ...

Add onion mixture, sugar and curry to pan; saute 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water and salt; cook 1 minute or until spinach wilts.