Spiced Eggplant and Chickpea Medley: A Flavorful Vegan Delight Ingredients: - 1 medium eggplant, diced - 1 can (15 oz) chickpeas, rinsed and drained - 1 large onion, chopped - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon smoked paprika - 1/2 teaspoon turmeric - 1/4 teaspoon cayenne pepper (optional) - Salt and pepper to taste - 1 can (14 oz) diced tomatoes - 2 cups spinach or kale, roughly chopped - Fresh cilantro or parsley for garnish - Cooked quinoa or brown rice for serving (optional) Instructions: 1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. 2. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. 3. Add the diced eggplant to the skillet, stirring to combine. Cook for about 5-7 minutes until the eggplant begins to soften, stirring occasionally. 4. Sprinkle in the ground cumin, coriander, smoked paprika, turmeric, cayenne pepper (if using), salt, and pepper. Stir well to coat the vegetables in the spices. 5. Add the diced tomatoes (with their juices) and drained chickpeas to the skillet. Stir to combine, and bring the mixture to a gentle simmer. 6. Cover the skillet and let it simmer for 15-20 minutes, stirring occasionally, until the eggplant is tender and the flavors are well combined. 7. Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until wilted. 8. Taste and adjust seasoning if necessary. Serve hot over cooked quinoa or brown rice, and garnish with fresh cilantro or parsley. Nutrition Value (per serving, serves 4): - Calories: 250 - Protein: 10g - Carbohydrates: 42g - Dietary Fiber: 10g - Sugars: 6g - Fat: 8g - Saturated Fat: 1g - Vitamin A: 20% DV - Vitamin C: 25% DV - Iron: 15% DV - Calcium: 10% DV Enjoy your delicious and nutritious Spiced Eggplant and Chickpea Medley!