Eggplant & Chickpea Shakshuka

Ingredients

• 1 whole Globe Eggplant
• 2 cans (15 oz each) Chickpeas
• 1 can (28 oz) Crushed Tomatoes
• 1 whole Yellow Onion
• 1 whole Red Bell Pepper
• 4 cloves Garlic
• 2 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 tsp Ground Coriander
• 3 tbsp Olive Oil
• ¼ cup Fresh Parsley
• 1 loaf Crusty Bread

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add cubed eggplant and cook 8 minutes, stirring, until softened and golden.
2. Add onion and bell pepper. Cook 4 minutes.
3. Add garlic, cumin, smoked paprika, and coriander. Stir 1 minute.
4. Add crushed tomatoes and chickpeas. Simmer 12 minutes until thickened and flavors meld.
5. Season with salt and pepper to taste. Top with fresh parsley. Serve with slices of crusty bread.