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The Honolulu Advertiser
Smoky chickpeas with manchego | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, March 26, 2008

TASTE
 Smoky chickpeas with manchego

 •  Vegetables a la grecque

Advertiser Staff

A recipe for Smoky Chickpeas (Garbanzos) with Manchego Cheese, which appeared in last week's Taste section, was lacking some measurements and information. Here it is again, corrected:

SMOKY CHICKPEAS WITH MANCHEGO CHEESE

  • 2 cups eggplants(unpeeled, cubed and roasted)

  • 3 tablespoons extra-virgin olive oil

  • 1/2 Spanish onion, diced

  • 1 garlic clove, minced

  • 1 tablespoon smoked paprika

  • 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)

    Prepare eggplant by preheating oven to 375 degrees. Cut 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 saute pan over medium heat. Add onion, garlic and smoked paprika. Saute 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.

    Makes 4 servings.

  • Per serving: 261 calories, 39 percent calories from fat, 11 g total fat, 5 g saturated fat, 20 mg cholesterol, 28 g carbohydrates, 6 g total fiber, 12 g protein, 705 mg sodium

    * Substitutes for manchego, if you can't find it, are Pecorino Romano or aged Jack cheese. (Try R. Field at Foodland, or Tamura's for manchego.)

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