Shopping list

Ingredients

0 of 17 gathered

• 1 large (~1.2 lb) eggplant ((unpeeled and cut into bite-size pieces // ~7 cups cubed eggplant as the recipe is written))
• 2 Tbsp olive or melted coconut oil ((if avoiding oil, omit))
• 1/2 tsp sea salt
• 2 Tbsp olive or coconut oil ((if avoiding oil, sub water))
• 1 large white or yellow onion ((thinly sliced))
• 3 cloves garlic ((minced))
• 1 Tbsp ground cumin
• 1 Tbsp smoked paprika
• 1/4 tsp sea salt ((plus more to taste))
• 2 (14.5-oz) cans diced fire-roasted tomatoes
• 1/2 cup water ((or vegetable broth))
• 1 cup cooked chickpeas ((optional // well rinsed and drained // or sub cooked lentils))
• 1 Tbsp maple syrup or coconut sugar
• 2 Tbsp harissa paste ((or sub another favorite hot sauce or chili garlic sauce))
• Cilantro or parsley
• White rice, brown rice, or quinoa
• Fresh lemon