Lebanese Eggplant and Chickpea Stew

thelemonbowl.com

risk

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 )

Directions at thelemonbowl.com

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