You are here: Home » Recipes » Smoky Chickpeas with Spinach, Eggplant, Tomato and Manchego Cheese Smoky Chickpeas with Spinach, Eggplant, Tomato and Manchego Cheese Recipe by Relish Contributor Yield 4 servings Based on a traditional Spanish tapas dish, this vegetarian entrée stars roasted eggplant and chickpeas. PrintEmail 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. Ingredients Roasted Eggplant:1 small eggplant, unpeeled, diced in 1-inch cubes2 tablespoons oil Salt and pepper to tasteTo complete:1 tablespoon extra virgin olive oil1/2 Spanish onion, diced1 garlic clove, minced1 tablespoon smoke paprika2 cups roasted, cubed eggplant1 (15-ounce) can chickpeas, drained, rinsed1 (14-ounce) can chopped Imported Italian tomatoes in juice2 cups chopped fresh spinach (or) 1 cup frozen chopped spinach1 cup crumbled Manchego cheese Instructions To make roasted eggplant: Preheat oven to 375F. Toss together 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 recipe. Makes about 2 cups. To complete: Heat oil in large nonstick saute pan over medium heat. Add onion, garlic and smoked paprika and saute for 1 minute to soften onions. Add roasted eggplant chunks, chickpeas, tomatoes and bring to a simmer, cook for 5 minutes, add the spinach and cheese.