Ingredients
1 yellow onion, chopped
4 cloves garlic, minced
2 carrots, chopped
1 large eggplant, cubed
1 red pepper, chopped
1 1/2 cups cooked chickpeas or canned, low sodium or no-salt-added
1 tablespoon grated ginger
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon chili or red pepper flakes, or to taste
1 large tomato, chopped
1/4 cup fresh parsley, chopped
Preparation
Water saute the onion, garlic, and carrot for 5 minutes on medium high heat.
Add the eggplant, red pepper, chickpeas, ginger and spices. Continue to saute (adding water if necessary) until eggplant is tender, 5-7 minutes. Add the tomato and parsley, reduce heat to low, and simmer covered 10 minutes, stirring occasionally.
