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MOROCCAN-SPICED EGGPLANT AND TOMATO STEW

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Ingredients: 

EGGPLANT
1 large (~550 g) eggplant (unpeeled and cut into bite-size pieces // ~7 cups cubed eggplant as the recipe is written)
2 Tbsp olive or melted coconut oil (if avoiding oil, omit)
½ tsp sea salt
THE REST
2 Tbsp olive or coconut oil (if avoiding oil, sub water)
1 large white or yellow onion (thinly sliced)
3 cloves garlic (minced)
1 Tbsp ground cumin
1 Tbsp smoked paprika
¼ tsp sea salt (plus more to taste)
2 14.5-oz cans diced fire-roasted tomatoes
1/2 cup water (or vegetable broth)
1 cup cooked chickpeas (optional // well rinsed and drained // or sub cooked lentils)
1 Tbsp maple syrup or coconut sugar
2 Tbsp harissa paste (or sub another favorite hot sauce or chili garlic sauce)
FOR SERVING optional
Cilantro or parsley
White rice, brown rice, or quinoa (or sub cauliflower rice* for grain-free)
Fresh lemon


 

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