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Lebanese Eggplant and Chickpea Stew
Ingredients
  • 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 )
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