Lebanese Eggplant  and Chickpea Stew

This vegan Lebanese eggplant and chickpea stew is made with caramelized onions and simmered in a cinnamon-scented tomato sauce. It is sweet, savory and slightly-smoky. Ideal for scooping with warm pita or serving over Lebanese rice pilaf.

Ingredients: – 1 eggplant (cubed) – ¼ cup olive oil (divided) – 1 medium onion (thinly sliced) – 2 cloves garlic (minced) – ¼ cup tomato paste – 1 teaspoon cinnamon – 1 teaspoon cumin – ½ teaspoon smoked paprika – ¼ teaspoon cayenne (optional) – 15 ounces canned chickpeas (drained and rinsed) – salt and pepper (to taste) – parsley (minced, optional garnish )

Your spoon is waiting.

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