|5 min||50 min||4|
|1 eggplant||Eggplant (large, unpeeled and cut into bite-size pieces)|
|2 tbsp||Avocado oil (olive or coconut oil works too)|
|1 tbsp||Avocado oil (olive or coconut oil works too)|
|1 large||Yellow onion (diced)|
|3 clove(s)||Garlic (minced)|
|1 tbsp||Cumin (ground)|
|1 tbsp||Paprika, smoked|
|1/4 tsp||Salt (to taste)|
|2 can (14 oz)||Fire Roasted Diced Tomatoes|
|1/2 cup||Vegetable stock/broth, low sodium|
|1 cup||Chickpeas, canned, low sodium (drained and rinsed)|
|1 tbsp||Maple syrup, pure|
|2 tbsp||Harissa Paste|
|1 cup||Brown rice, medium-grain, dry (optional)|
|1/4 cup||Cilantro (coriander) (chopped, optional)|
|1 medium||Lemon (wedges, optional)|
|1/2 fruit||Pomegranate seeds (optional)|
Step 1: Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
Step 2: Distribute diced eggplant on the baking sheet, drizzle with avocado oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, giving them another toss near the 20-minute mark.
Step 3: While the eggplant is roasting, heat a large rimmed pan or pot over medium heat. Once hot, add avocado oil and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.
Step 4: Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute.
Step 5: Add in the tomatoes and their juices, as well as the vegetable broth. Cover and bring to a simmer over medium heat. Cook for 4 minutes to allow the flavors to develop.
Step 6: Remove cover and add the drained and rinsed chickpeas, maple syrup, and harissa paste and stir to coat. Cover and simmer over medium-low heat.
Step 7: Remove roasted eggplant from oven, turn oven off, and add eggplant to the tomatoes and chickpeas. Stir to combine and cover. Simmer over medium-low heat for another 10 minutes.
Step 8: Serve as is or over rice (or grain of choice) with wedges of fresh lemon, fresh chopped cilantro and a sprinkle of pomegranate seeds (optional).
Adjust flavors as needed; add more maple syrup to balance the heat, cumin, or paprika for smokiness, salt to taste, or harissa paste for spice.
Once completely cooled, store leftovers in the refrigerator up to 5 days or in the freezer for up to 1 month. Reheat on the stovetop, adding water or vegetable broth as needed to rehydrate.