Smoky Chickpeas With Spinach Tomato And Manchego Cheese Tapas Recipes

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CHICKPEAS WITH TOMATOES & SPINACH



Chickpeas with tomatoes & spinach image

For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa

Provided by Roopa Gulati

Categories     Dinner, Side dish, Supper

Time 35m

Number Of Ingredients 13

1 tbsp vegetable oil
1 red onion, sliced
2 garlic cloves, chopped
½ finger length piece fresh root ginger, shredded
2 mild red chillies, thinly sliced
½ tsp turmeric
¾ tsp garam masala
1 tsp ground cumin
4 tomatoes, chopped
2 tsp tomato purée
400g can chickpea, rinsed and drained
200g baby spinach leaves
rice or naan bread, to serve

Steps:

  • Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
  • Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
  • Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium

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

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