Moroccan-Spiced Chickpea & Farro Tagine with Charred Eggplant

Ingredients

• 1.5 cups eggplant, cut into 1-inch cubes
• 0.75 cup canned chickpeas, drained and rinsed
• 0.5 cup diced tomatoes, canned, no sugar added
• 1.5 cups vegetable broth, low-sodium
• 0.33 cup dried farro, uncooked
• 0.25 medium onion, diced
• 2 cloves garlic, minced
• 0.5 tsp ground cumin
• 0.25 tsp ground coriander
• 0.125 tsp cinnamon
• 0.25 tsp turmeric
• 1.5 tbsp olive oil
• 2 tbsp fresh cilantro, chopped, for garnish
• 1 tbsp lemon juice, fresh
• 0.5 tsp sea salt, divided
• 0.125 tsp black pepper

Instructions

1. 1

   Toss eggplant cubes with 0.25 tsp salt and let drain in colander for 15 minutes. Pat dry.

2. 2

   Heat 1 tbsp olive oil in a medium pot over medium-high heat. Add diced onion and sauté for 3-4 minutes until softened.