Vegetarian Spanish Chickpea Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while maintaining a neutral flavor.

red wine

🥗Healthier: red wine vinegar

💰Cheaper: grape juice

Red wine vinegar adds acidity without alcohol.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often cheaper and provide similar texture.

bay leaves

💰Cheaper: dried thyme

Dried thyme can add a similar aromatic quality.

Preheat the oven to 350F.

Drain and rinse canned chickpeas.

Chop eggplant into slices and then cube the slices.

In a mixing bowl, combine chopped eggplant, chickpeas, diced onion, minced garlic, and chopped fresh parsley.

Drizzle olive oil over the mixture to prevent drying out during baking.

Mix the ingredients with hands to ensure even coating of olive oil.

Add salt, black pepper, paprika, cinnamon, ground cloves, and cayenne to the mixture.

Zest the lemon and squeeze the juice into the bowl, using a strainer to catch seeds.

Stir the mixture to combine all ingredients and spices.

Transfer the mixture into a baking dish and cover with a lid.

Place the baking dish in the oven and check after 15 minutes, stirring to ensure even cooking.

Bake for a total of about 30-40 minutes, checking for doneness and softness of eggplant.

Serve warm, optionally with a green salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens