Moroccan Chickpea and Eggplant Stew

Ingredients

• 1 medium eggplant, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes, no-salt-added
• 1 cup low-sodium vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   In a large pot or Dutch oven, heat a small amount of olive oil over medium heat.

2. 2

   Add the diced onion and sauté for 3-4 minutes until translucent.