Moroccan-Spiced Chickpea Stuffed Eggplant

Ingredients

• 2 medium eggplant
• 1 15oz can chickpeas, drained and rinsed
• 1 small onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup feta cheese, crumbled

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Cut the eggplants in half lengthwise and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped-out eggplant flesh into 1/2-inch pieces.