Moroccan Chickpea Casserole

• 2 tablespoons olive oil
• 2 onions, minced
• 4 cloves garlic, chopped
• 2 eggplants, cut into chunks
• 1 red chile pepper, chopped
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds, lightly crushed
• 1 teaspoon saffron threads
• 1 teaspoon salt
• 4 cups drained and rinsed canned chickpeas
• 1/2 cup pitted large green olives
• 1/2 cup basmati rice
• 1 thin-skinned lemon, thinly sliced
• 2 1/2 cups vegetable broth
• 1/4 cup chopped fresh cilantro, or to taste

1. Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.
2. Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.

olive oil, onions, garlic, eggplants, red chile pepper, cumin seeds, coriander seeds, saffron threads, salt, chickpeas, green olives, basmati rice, thinskinned lemon, vegetable broth, fresh cilantro

Taken from www.allrecipes.com/recipe/258127/moroccan-chickpea-casserole/ (may not work)