| Cook Time | 55 Mins |
| Servings |
4
|
Ingredients
- 1 large eggplant cut into bite size cubes
- 4 tablespoon olive oil divided
- 1/2 teaspoon salt
- 1 large yellow onion thinly sliced
- 3 garlic cloves minced
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt
- 2 14.5 oz. cans diced fire roasted tomatoes
- 1/2 cup water
- 1 cup cooked chickpeas
- 1 tablespoon maple syrup
- 2 tablespoons harissa paste
For serving:
Ingredients
For serving:
|
|
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Add diced eggplant 2 tablespoons olive oil and 1/2 teaspoon salt. Roast for 30 minutes. Flip halfway through.
- Heat a dutch oven over medium heat. Once hot, add 2 tablespoons of oil, onions and sauce for 5 minutes until soft and golden.
- Add garlic cumin, paprika and stir. Cook for 1 minute.
- Add tomatoes, juices, and water to the pot. Bring to a simmer over medium heat and cook 4 minutes.
- Add chickpeas, maple syrup, and harissa paste. Continue to cook. Add roasted eggplant and stir to combine. Simmer over medium low heat for 10 minutes.
- Taste and adjust seasoning to taste. Adding more spices or harissa to taste.
- Plate over ecoLife Basmati Rice and garnish with lemon and cilantro if desired.
- Serve
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