Smoky Chickpeas With Spinach, Tomato and Manchego Cheese, Tapas

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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