Smoky Chickpeas with Spinach Eggplant Tomato and Manchego Cheese Recipe
Ingredients
- 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
Instructions
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