Mediterranean-Spiced Eggplant & Chickpea Ragout

Ingredients

• 1 medium eggplant
• 1 can (15 oz / 425 g) chickpeas (canned, drained and rinsed)
• 2 tbsp olive oil
• 1/2 medium onion
• 2 cloves garlic
• 1/2 can (14 oz / 400 g) crushed tomatoes
• 1/2 cup (120 ml) vegetable broth (or water)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp fresh parsley (chopped)(optional)
• 1 tsp olive oil (for finishing drizzle)(optional)

Instructions

1. 1

   Prep (about 15 minutes): Dice the onion and mince the garlic. Cut the eggplant into 1-inch cubes. Drain and rinse the chickpeas.

2. 2

   Cook (about 25 minutes): Heat 1 1/2 tbsp olive oil in a pot over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.

3. 3

   Add eggplant cubes and cook 8–10 minutes, stirring occasionally, until they begin to brown and soften.

4. 4

   Stir in cumin, coriander, smoked paprika, cinnamon, salt, and black pepper for 30–60 seconds to bloom the spices. Add crushed tomatoes and broth, then bring to a simmer.

5. 5

   Simmer 10–12 minutes, then stir in chickpeas and simmer 3–5 minutes until thickened and the eggplant is tender.

6. 6

   Finish: Turn off heat and stir in lemon juice. Serve with a drizzle of olive oil and parsley if using.