Turkish-Spiced Chickpea & Eggplant Stew with Crispy Sage & Bulgur Pilaf

Ingredients

• 1 cup eggplant, diced, about 6 oz
• 3/4 cup canned chickpeas, drained, reserve 2 tbsp aquafaba
• 3/4 cup diced tomatoes, canned, no sugar added
• 1/2 cup vegetable broth, low sodium
• 1/3 cup bulgur wheat, dry
• 1/2 cup water, for bulgur
• 2 tbsp olive oil, divided
• 1/3 cup onion, diced, about 2 oz
• 2 cloves garlic cloves, minced
• 1/2 tsp cumin seeds
• 1/4 tsp ground coriander
• 1/4 tsp smoked paprika
• 6 leaves fresh sage leaves, for crisping
• 2 tbsp pine nuts, toasted
• 1 tbsp lemon juice, fresh
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste

Instructions

1. 1

   Toast cumin seeds in a large saucepan over medium heat for 1 minute until fragrant. Add 1 tbsp olive oil.

2. 2

   Add diced onion and cook 3-4 minutes until softened. Stir in minced garlic, coriander, and paprika. Cook 1 minute.