Ingredients
-
3
-
1/2
-
1
-
1
-
2
-
1
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Smoky Chickpeas With Spinach, Tomato and Manchego Cheese, Tapas, Tapas dish from Andalusia, Spain You can serve this dish as is or over rice, orzo or couscous , I made the recipe as written without the cheese I’m glad I did DH needed to kit it up with some hot sauce and thought it would be better without the spinach It’s also too dry It’s a good recipe and I would like to play with it I have the manchego cheese It will be a plus for this recipe , Tapas dish from Andalusia, Spain You can serve this dish as is or over rice, orzo or couscous
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Steps
|
1
Done
|
Prepare Eggplant by Preheating Oven to 375f/175c. |
|
2
Done
|
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
Done
|
Heat Remaining Oil in Large Nonstick Saut Pan Over Medium Heat. Add Onion, Garlic and Smoked Paprika. Saut 1 Minute to Soften the Onions. |
|
4
Done
|
Add Chickpeas, Tomatoes and Bring to a Simmer; Cook For 5 Minutes. |
|
5
Done
|
Add Spinach, Eggplant and Cheese. Cook Until Heated Through and Cheese Is Melted. |
