Eggplant with Tomatoes and Chickpeas

By cprzybyl

Ingredients

• 1 large eggplant
• 4 garlic cloves, minced
• Kosher salt
• 3 tablespoons extra virgin olive oil
• 1/2 yellow onion, thinly sliced
• 1 (28 ounce) can whole peeled tomatoes, diced, with juices
• 1 preserved lemon rind, chopped
• 3 tablespoons chopped parsley
• 1 tablespoon chopped cilantro
• 2 teaspoons sweet smoked paprika
• 3/4 teaspoon ground cumin
• Pinch red pepper flakes
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 tablespoon fresh lemon juice
• Pita bread

Preparation

Step 1

Heat a Dutch oven over medium heat. Using a fork, prick the eggplant in a few places. Add the eggplant to the Dutch oven, cover and cook over medium low heat, turning once, until charred on the outside and soft within, about 40 minutes.
Transfer the eggplant to a colander set in the sink. Use a sharp knife to make a lengthwise slit in the eggplant and let it drain for 10 minutes. Scrape the flesh into a bowl and discard the skin, and mash.
In a large skillet, heat olive oil over medium heat. Add onions and saute until translucent. Add garlic to the skillet, along with tomatoes, eggplant, preserved lemon, parsley, cilantro, paprika, cumin, red pepper and 1 teaspoon salt. Cook for about 10 minutes until the liquid has evaporated. Stir in the chickpeas and cook an additional couple of minutes. Add the lemon juice and season with salt and pepper. Serve at room temperature with pita bread.