This simple vegan eggplant recipe with chickpeas and tomatoes is all the comfort! And you’ll love the Greek flavors thanks to a little extra virgin olive oil and a combination of warm spices including oregano, paprika, and a pinch of cinnamon. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.
Ingredients:
- 1.5 lb eggplant, cut into cubes
- Kosher salt
- Extra Virgin Olive Oil (I used Private Reserve Greek EVOO)
- 1 large yellow onion, chopped
- 1 green bell pepper, stem and innards removed, diced
- 1 carrot, chopped
- 6 large garlic cloves, minced
- 2 dry bay leaves
- 1 to 1 ½ tsp sweet paprika OR smoked paprika
- 1 tsp organic ground coriander
- 1 tsp dry oregano
- ¾ tsp ground cinnamon
- ½ tsp organic ground turmeric
- ½ tsp black pepper
- 1 28-oz can chopped tomato
- 2 15-oz cans chickpeas, reserve the canning liquid
- Fresh herbs such as parsley and mint for garnish
