Turkish-Inspired Crispy Chickpea & Walnut Pilaf with Charred Eggplant

Ingredients

• 0.75 cup canned chickpeas, drained, rinsed, and patted dry
• 0.5 cup bulgur wheat, uncooked
• 1 cup vegetable broth, warm
• 200 grams eggplant, cut into 0.5-inch rounds
• 0.25 cup raw walnuts, roughly chopped
• 4 tbsp extra-virgin olive oil, divided
• 0.75 tsp ground cumin
• 0.5 tsp smoked paprika
• 2 cloves garlic, minced
• 1.5 tbsp fresh lemon juice
• 2 tbsp fresh mint leaves, chopped
• 2 tbsp fresh parsley, chopped
• to taste sea salt
• to taste cracked black pepper

Instructions

1. 1

   Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Transfer to a plate.

2. 2

   In the same skillet, heat 1.5 tbsp olive oil. Add chickpeas with cumin and smoked paprika. Stir-fry for 5-6 minutes until golden and crispy. Season with salt and pepper. Set aside.