Spicy Stewed Eggplant with Crispy Chickpeas Recipe (with Video)

Method for Crispy Chickpeas
1. Preheat oven to 375ºF.
2. In a mixing bowl combine chickpeas, olive oil, salt, pepper, and shawarma seasoning.
3. Mix until well incorporated then lay into a roasting tray lined with parchment paper.
4. Throw into the oven, giving the chickpeas a stir every 20 minutes.
5. Let sit until room temperature, as the chickpeas will crisp up as they cool down.
Method for Tahini Sauce
1. Add tahini paste, grated garlic, lemon juice, and a pinch of salt to a mixing bowl.
2. Whisk to combine.
3. Slowly add water, 1 tbsp at a time while whisking until you get to a consistency of your preference.
4. Taste one last time–add more salt, lemon juice, or garlic if needed.
Method for Eggplant and Tomato Sauce
1. Prepare ingredients.
2. Cut eggplant into quarters: slice lengthwise, then slice each half lengthwise.
3. Finely dice roma tomatoes.
4. Finely mince fresno chili or chili of choice.
5. Peel garlic cloves and smash each clove a few times with the side of your knife.
6. Season eggplant with salt and cook in a generous amount of olive oil over medium-high heat until golden brown on each side and cooked 75% of the way through.
7. Remove from the pan.
8. Add a bit more olive oil to the same pan and sauté the garlic and chilies over medium-high heat.
9. As soon as they begin to turn golden, add tomatoes, tomato paste, and seasonings.
10. Cook until the tomatoes are sweet and their water is mostly evaporated.
11. Press the sauce with the back of your spoon to help break it down a bit.
12. Add water, and stir until incorporated.
13. Once the sauce begins to simmer, turn the heat down to med-low and add the eggplant in.
14. Let simmer for 20-30 minutes or until the eggplant is fully cooked through.
To Serve
1. Serve topped with the tahini, crispy chickpeas and a chopped herb of choice, with rice on the side.