Ingredients
2 medium eggplants, cut into 1 1⁄4-inch / 3cm chunks (1 lb 5 oz / 600g)
6 tbsp / 90 ml olive oil
salt and black pepper
1 large onion, finely chopped, (1 2⁄3 cups / 240g)
2 (5½ oz / 160g)celery stalks, cut into ½-inch / 1 cm dice
1 red pepper, cut into ½-inch / 1cm dice (6 oz / 180g)
8 garlic cloves, crushed to a paste
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 tsp Aleppo chile flakes (or regular chile flakes)
1 tsp paprika
½ tsp ground allspice
½ tsp ground turmeric
2 x 14-oz / 400 g cans of diced tomatoes
2 x 14-oz / 400 g cans of chickpeas, drained and rinsed
1 1⁄4 cups / 300ml water
To serve
1 recipe green lemon sauce(See recipe below; replace half the parsley with cilantro)
Instructions
- Preheat the oven to 450°F.
- Toss the eggplant chunks in 2 tablespoons of the oil, and season with a heaping 1⁄4 teaspoon of salt and a good grind of black pepper. Roast for 22–24 minutes, until soft and golden brown.
- While the eggplant is roasting, make the sauce. Heat the remaining olive oil in a large, lidded sauté pan. Add the onion and fry over medium heat for about 5 minutes, until softened.
- Add the celery and red pepper and continue to cook for another 6 minutes. Add the garlic and spices and cook for another minute or so, until fragrant.
- Add the tomatoes, chickpeas, cooked eggplant and the water and season with 1½ teaspoons of salt and a grind of black pepper. Bring everything to a boil, then turn down the heat, cover and cook for about 20 minutes, until the eggplant chunks have softened and the flavors have come together.
- Allow to cool slightly, then serve in bowls with the green lemon sauce.