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Tamarind Roasted Eggplant and Chickpeas


4 Asian eggplants (1.5-2 lbs)
1 tbsp coconut oil, divided (or less)
1 large onion, chopped
6 cloves garlic, minced or pressed
1 tbsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp ground turmeric
pinch Aleppo chili flakes
1.5 cups cooked chickpeas, drained and rinsed if canned
3 tbsp tamarind concentrate, or to taste



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