Smoky chickpeas with spinach, tomato and manchego cheese
1 tablespoon extra-virgin olive oil
1/2 Spanish onion, diced
1 clove garlic, minced
Sign Up and Save
Get six months of free digital access to The Telegraph
1 tablespoon smoked paprika
2 cups roasted, cubed eggplant*
1 (15-ounce) can chickpeas,
drained and rinsed
1 (14-ounce) can chopped
imported Italian tomatoes
2 cups chopped fresh spinach
or 1 cup thawed frozen
1 cup crumbled manchego cheese
Makes 4 servings.
Heat oil in large nonstick saute pan over medium heat. Add onions, garlic and smoked paprika and saute 1 minute to soften the onions. Add eggplant, chickpeas, tomatoes and bring to a simmer; cook 5 minutes. Add the spinach and cheese and cook until heated through and cheese is melted.
Discovered at an ancient tapas bar in Andalusia, Spain, these were so good, one small plate was simply not enough. Smoked paprika was once difficult to find but now is available everywhere. You can serve this dish as is or over rice, orzo or couscous. It pays to use a good quality canned tomato for this dish.
Per serving: 261 calories, 39 percent calories from fat, 11 grams total fat, 5 grams saturated fat, 20 milligrams cholesterol, 28 grams carbohydrates, 6 grams total fiber, 12 grams protein, 705 milligrams sodium.
*To roast eggplant: Preheat oven to 375 degrees. Dice 1 small unpeeled eggplant into 1-inch cubes. Combine with 2 tablespoons olive oil and salt and pepper to taste. Spread on a baking pan with sides lined with foil or parchment paper and bake 30 minutes until golden brown and tender. This can be done up to 2 days prior to assembling recipe.