Smoky Chickpeas With Spinach, Tomato And Manchego Cheese, Tapas

Total Time: 40 mins Preparation Time: 3 mins Cook Time: 37 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 prepare eggplant by preheating oven to 375ºf/175ºc.
• 2 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.
• 3 heat remaining oil in large nonstick sauté pan over medium heat. add onion, garlic and smoked paprika. sauté 1 minute to soften the onions.
• 4 add chickpeas, tomatoes and bring to a simmer; cook for 5 minutes.
• 5 add spinach, eggplant and cheese. cook until heated through and cheese is melted.