Toasted Eggplant and Chickpea Stew RECIPE CARD Toasted Eggplant and Chickpea Stew Ingredients 2 medium eggplants 1 tbsp. olive oil Salt and Pepper to taste 1 medium onion, diced 3 cloves garlic, minced 1 tsp chili powder 2 tsp cumin ½ tsp. cinnamon 1 15 oz. can diced tomatoes, or 2 fresh 1 15 oz. can chickpeas, drained and rinsed 1 cup water or vegetable broth Cilantro, chopped Directions Preheat oven to 450°F. Cut eggplant into 1 inch pieces. Toss in ½ tbsp. olive oil, salt, and pepper. Place eggplant on a baking sheet and roast about 15 minutes, until soft. Remove from oven; set aside. In a large stockpot, heat ½ tbsp. olive oil over medium high heat. Add onion, garlic, chili powder, cumin, and cinnamon. Cook about 5 minutes, until onions are soft. Add eggplant, tomatoes, chickpeas, and water or broth. Cover and simmer over medium-low heat for about 15 minutes. Top with chopped cilantro. Serve over rice or couscous. Family Mealtime Experiences Have a theme night or create some fun food art to liven up your mealtime experience! #createfamilymealtime This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.