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Braised Harissa Eggplant with Chickpeas
  • 1 large eggplant
  • 1 tablespoon sea salt + extra
  • 3 tablespoons heat-tolerant oil, such as avocado (plus extra if necessary)
  • 1 medium cooking onion, small dice
  • 1 small chili, such as cayenne or fresno, seeded and minced
  • 3 cloves of garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground caraway
  • ½ teaspoon ground coriander
  • 1 ½ cups cooked chickpeas
  • ground black pepper, to taste
  • 2 cups crushed tomatoes
  • 1 cup vegetable stock
  • 1 tablespoon fresh lemon juice
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