Maghrebi Market Inspired Chickpea Vegetable Stew

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 2 cans chickpeas, drained
• 1 can crushed tomatoes
• 1 cup vegetable broth
• 1 cup eggplant, chopped
• 1 tablespoon lemon juice
• 1/4 cup mint, chopped
• Salt and black pepper, to taste

Steps

1. Heat the olive oil in a Dutch oven. Cook the onion until soft, then add the garlic and ground cinnamon.
2. Stir the chickpeas, crushed tomatoes, vegetable broth, and eggplant into the onion mixture.
3. Bring the chickpea stew to a simmer and cook until the vegetables are tender.
4. Stir in the lemon juice and simmer the chickpea stew for 2 more minutes.
5. Add the mint, salt, and black pepper, then serve the chickpea stew hot.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.