Smoky Chickpeas with Spinach Tomato and Manchego Cheese Tapas
Elevate your tapas game with these smoky chickpeas with spinach, tomato, and Manchego cheese—a vibrant Mediterranean-inspired dish bursting with bold flavors and wholesome ingredients. Tender chickpeas are sautéed with smoked paprika, cumin, and a touch of garlic, then paired with sweet cherry tomatoes and wilted spinach for a nutrient-packed base. Topped with finely grated Manchego cheese that melts into the warm chickpea mixture and a squeeze of bright lemon juice, every bite delivers a perfect balance of smoky, tangy, and savory notes. Perfect as a shareable appetizer or a light main course, this quick and easy recipe comes together in just 25 minutes and is best served with crusty bread or crackers. Garnished with fresh parsley for a pop of color, this dish is sure to impress at your next gathering! Keywords: smoky chickpeas, Manchego cheese tapas, Mediterranean-style recipe, quick tapas ideas, vegetarian small plates.
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Recipe Information
Ingredients
- 15 oz Canned chickpeas (garbanzo beans)
- 2 tbsp Extra virgin olive oil
- 1 tsp Smoked paprika
- 0.5 tsp Ground cumin
- 0.25 tsp Red pepper flakes (optional)
- 3 Garlic cloves, minced
- 1 cup Cherry tomatoes, halved
- 4 cups Fresh spinach leaves
- 0.5 cup Manchego cheese, finely grated
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped (for garnish)
- 1 loaf Crusty bread or crackers (for serving, optional)
Instructions
Drain and rinse the canned chickpeas under cold water and set aside.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant.
Stir in the smoked paprika, ground cumin, and red pepper flakes (if using), cooking for an additional 30 seconds to release the spices’ aroma.
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Stir in the chickpeas, salt, and black pepper. Cook for 2-3 minutes until the chickpeas are evenly coated with the spices and warmed through.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring frequently, until it wilts.
Remove the skillet from heat and stir in the lemon juice for a bright, tangy finish.
Transfer the chickpea mixture to a serving dish and sprinkle with the grated Manchego cheese while it’s still warm so the cheese gently melts.
Garnish with fresh chopped parsley for a burst of color and herbaceous flavor.
Serve immediately with crusty bread or crackers as a tapas dish or a light main course.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 23.2 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 719 mg | 55% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1358 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
