Turkish-Inspired Crispy Chickpea & Walnut Pilaf with Charred Eggplant

Ingredients

• 3/4 cup canned chickpeas, drained, rinsed, and patted dry
• 1/2 cup bulgur wheat, uncooked
• 1 cup vegetable broth, warm
• 200 grams eggplant, cut into 1/2-inch rounds
• 1/4 cup raw walnuts, roughly chopped
• 4 tbsp extra-virgin olive oil, divided
• 3/4 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 1 1/2 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 1/2 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.