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Ingredients
  • ¼ cup olive oil
  • 1 ½ pounds eggplant, cut into 1-inch cubes
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground coriander seed
  • ½ teaspoon red pepper flakes (or to taste)
  • 2 cups vegetable broth
  • 2 (14 ounce or 400 gram) cans diced tomatoes
  • ¼ cup tomato paste
  • 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
  • 4 ounces fresh spinach, roughly chopped
  • Salt and pepper, to taste
Steps
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