Warm Spiced Chickpea Stew with Roasted Eggplant and Herbed Flatbread

Ingredients

• •2 medium eggplants, diced
• •3 tablespoons olive oil, divided
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground cinnamon
• •1 medium onion, finely chopped
• •4 garlic cloves, minced
• •1 (14-ounce) can diced tomatoes
• •1 (15-ounce) can chickpeas, drained and rinsed
• •2 cups vegetable broth
• •Salt and pepper to taste
• •2 cups all-purpose flour
• •1/3 cup plain yogurt
• •1 teaspoon baking powder
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh mint leaves, chopped

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. 2

   Place the diced eggplant on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with a pinch of salt. Toss to coat evenly, then spread the eggplant in a single layer. Roast in the oven for 25-30 minutes, flipping halfway through, until tender and golden brown.

3. 3

   While the eggplant roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.

4. 4

   Stir in the minced garlic, ground cumin, coriander, smoked paprika, and cinnamon. Cook for 1-2 minutes, stirring frequently, until the spices are fragrant.

5. 5

   Add the canned diced tomatoes, chickpeas, and vegetable broth. Stir well, bring to a simmer, and cook for 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste.

6. 6

   While the stew simmers, prepare the flatbread. In a large bowl, combine the all-purpose flour, plain yogurt, baking powder, and a pinch of salt. Mix until a dough forms.

7. 7

   Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth. Divide the dough into 6 equal portions and roll each into a ball.

8. 8

   Flatten each ball into a thin round using a rolling pin. Heat a dry skillet over medium heat and cook each flatbread for 1-2 minutes on each side, until golden brown and puffed. Remove from the skillet and sprinkle with fresh parsley, mint, and optional za’atar spice.

9. 9

   To serve, ladle the warm chickpea stew into bowls. Top with a generous portion of roasted eggplant and serve alongside the herbed flatbreads. Optionally, garnish with a dollop of yogurt, a drizzle of tahini, or preserved lemon for extra flavor.

10. 10

    Enjoy your cozy, flavorful meal!