Moroccan-Spiced Chickpea & Farro Tagine with Charred Eggplant

Ingredients

• 1 1/2 cups eggplant, cut into 1-inch cubes
• 3/4 cup canned chickpeas, drained and rinsed
• 1/2 cup diced tomatoes, canned, no sugar added
• 1 1/2 cups vegetable broth, low-sodium
• 1/3 cup dried farro, uncooked
• 1/4 medium onion, diced
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/8 tsp cinnamon
• 1/4 tsp turmeric
• 1 1/2 tbsp olive oil
• 2 tbsp fresh cilantro, chopped, for garnish
• 1 tbsp lemon juice, fresh
• 1/2 tsp sea salt, divided
• 1/8 tsp black pepper

Instructions

1. 1

   Toss eggplant cubes with 1/4 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.