5 Easy Dinners

Preheat oven to broil with rack about 5 inches from heat source

- Julia Levy

#1 Chorizo & Chickpea Toasts

ACTIVE TIME 25 MINUTES TOTAL TIME 25 MINUTES SERVES 4

✓ Quick Cooking

2 Tbsp. extra-virgin olive oil, divided

4 oz. dried Spanish chorizo, cut into ½-inch pieces (about ¾ cup)

1 medium yellow onion, thinly sliced (about 1½ cups)

1 Tbsp. tomato paste

½ tsp. smoked paprika

¼ cup (2 oz.) dry sherry, white wine, or chicken broth

1 15-oz. can fire-roasted diced tomatoes

1 15-oz. can chickpeas, rinsed and drained

4 cups chopped lacinato kale

4 ¾-inch-thick French bread slices (about 8 oz. total)

Manchego cheese, finely grated (optional)

Heat 1 Tbsp. oil in a large skillet over medium-high. Add chorizo; cook, stirring often, until starting to crisp, about 3 minutes. Reduce heat to medium; add onion and cook, stirring often, until softened, about 4 minutes. Add tomato paste and smoked paprika; cook, stirring constantly, until toasted, about 1 minute.

Add sherry to skillet; cook, stirring and scraping up browned bits from bottom of skillet, until almost evaporated, about 1 minute. Stir in tomatoes, chickpeas, kale, and ¼ cup water; cook, stirring occasionally, until kale is tender and sauce is thickened, about 5 minutes.

Meanwhile, brush both sides of bread slices with remaining 1 Tbsp. oil; place on a baking sheet and broil until toasted, 1 to 2 minutes per side.

Spoon about 1 cup chickpea mixture over each toast. Top with Manchego (if using).

PER SERVING 445 calories, 17 g fat (4 g saturated), 30 mg cholesterol, 850 mg sodium, 54 g carbs, 7 g fiber, 0 g added sugar, 17 g protein