Moroccan-Spiced Eggplant And Chickpeas

• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 2 carrots, chopped
• 1 large eggplant, cubed
• 1 red pepper, chopped
• 1 1/2 cups cooked chickpeas or canned, low sodium or no-salt-added
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon coriander
• 1/2 teaspoon chili or red pepper flakes, or to taste
• 1 large tomato, chopped
• 1/4 cup fresh parsley, chopped

1. Water saute the onion, garlic, and carrot for 5 minutes on medium high heat.
2. Add the eggplant, red pepper, chickpeas, ginger and spices. Continue to saute (adding water if necessary) until eggplant is tender, 5-7 minutes.
3. Add the tomato and parsley, reduce heat to low, and simmer covered 10 minutes, stirring occasionally.

yellow onion, garlic, carrots, eggplant, red pepper, chickpeas, ginger, ground cumin, cinnamon, paprika, coriander, chili, tomato, fresh parsley

Taken from www.epicurious.com/recipes/member/views/moroccan-spiced-eggplant-and-chickpeas-50169205 (may not work)