Smoky Chickpeas with Spinach, Eggplant, Tomato, and Manchego Cheese Recipe
Discovered at an ancient tapas bar in Seville, I enjoyed this so much that one small plate was simply not enough. Smoked paprika was once obscure, but can now be found almost everywhere. You can serve this dish as is or over rice, orzo, or couscous. Manchego cheese can be found in most cheese sections. You may use Parmesan if you can't find Manchego.
- 1 small eggplant, unpeeled, diced in 1-inch cubes
- 2 tablespoons olive oil, for the eggplant mixture
- Salt and pepper, to taste
- 1 tablespoon extra-virgin olive oil
- ½ Spanish onion, diced
- 1 clove garlic, minced
- 1 tablespoon smoked paprika
- One 15-ounce can chickpeas, drained, rinsed
- One 14-ounce can chopped Imported Italian tomatoes in juice
- 2 cups chopped fresh spinach or 1 cup frozen chopped spinach
- 1 cup crumbled Manchego cheese
Preheat oven to 375 degrees. Toss together the eggplant, olive oil, salt, and pepper in large bowl. Spread on a baking sheet lined with foil or parchment paper and bake 30 minutes until golden brown and tender. This can be done up to 2 days prior to assembling the rest of the recipe.
Heat oil in large non-stick sauté pan over medium heat. Add onion, garlic, and smoked paprika and sauté for 1 minute to soften onions. Add the roasted eggplant chunks, chickpeas, tomatoes and bring to a simmer, cook for 5 minutes, then add the spinach and cheese.