Smoky Chickpeas With Spinach Tomato And Manchego Cheese Tapas Recipes

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SMOKY CHICKPEAS WITH SPINACH, TOMATO AND MANCHEGO CHEESE, TAPAS



Smoky Chickpeas With Spinach, Tomato and Manchego Cheese, Tapas image

Make and share this Smoky Chickpeas With Spinach, Tomato and Manchego Cheese, Tapas recipe from Food.com.

Provided by R. Warren Meddoff

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1/2 Spanish onion, diced
1 garlic clove, minced
1 tablespoon smoked paprika
2 cups eggplants (unpeeled, cubed and roasted)
1 (15 ounce) can chickpeas (drained and rinsed)
1 (15 ounce) can tomatoes with juice (Italian, diced or chopped)
1 cup frozen spinach (thawed and chopped)
1 cup manchego cheese (crumbled)

Steps:

  • Prepare eggplant by preheating oven to 375ºF/175ºC.
  • Dice unpeeled eggplant into 1 inch cubes. Combine with 2 tablespoons olive oil and salt and pepper to taste. Spread on a baking pan with the sides lined with foil or parchment paper. Bake for 30 minutes until golden brown and tender.
  • Heat remaining oil in large nonstick sauté pan over medium heat. Add onion, garlic and smoked paprika. Sauté 1 minute to soften the onions.
  • Add chickpeas, tomatoes and bring to a simmer; cook for 5 minutes.
  • Add spinach, eggplant and cheese. Cook until heated through and cheese is melted.

Nutrition Facts : Calories 277.5, Fat 12.1, SaturatedFat 1.7, Sodium 579.6, Carbohydrate 37.4, Fiber 9.6, Sugar 6, Protein 8.5

CHICKPEAS WITH BABY SPINACH



Chickpeas With Baby Spinach image

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield Serves three

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach

Steps:

  • Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
  • Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams

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