How to make it

  • Preheat the oven to 425F, lightly grease or line a baking sheet with foil.
  • Place the eggplant halves cut-side down on the sheet.
  • Bake until very soft, about 45 minutes.
  • Scoop the flesh out into a bowl, sprinkle with lemon juice and reserve.
  • In a saucepan, cook tomatoes, garlic, chili powder, cumin and paprika in the broth until the mixture has become a thick sauce, about 20-25 minutes.
  • Stir in the mashed eggplant mixture and chickpeas and warm through, then remove from heat and stir in the parsley.

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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 242.0
    Total Fat: 2.2 g
    Cholesterol: 0.0 mg
    Sodium: 494.5 mg
    Total Carbs: 50.2 g
    Dietary Fiber: 12.4 g
    Protein: 9.7 g
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