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1
Pick leaves off cilantro stalks, wash the leaves and lay them out on clean towel to dry.
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2
Discard stems.
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3
Peel garlic and slice thinly.
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4
Rinse and drain chickpeas.
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5
Preheat oven to 425 F.
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6
Peel eggplant and slice thickly.
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7
Spread out the slices on a rimmed cookie sheet and drizzle with olive oil.
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8
Be sure to oil both sides.
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9
Roast for 15-20 minutes or until golden brown.
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10
Remove from oven and set aside.
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11
In a large Dutch oven cover bottom of pot with olive oil.
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12
Add garlic and coriander and saute on medium heat until fragrant and garlic starts turning a golden brown.
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13
Give it a little stir and then dont stir dish again.
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14
Layer remaining ingredients on top of garlic in following order: onions, cilantro, chickpeas, and then roasted eggplant.
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15
Pour diced tomatoes and tomato sauce over ingredients.
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16
Sprinkle salt, pepper, allspice, and cinnamon over sauce.
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17
Raise heat to medium-high and bring mixture to a boil.
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18
Cover and lower heat to low or medium low, just to a simmer.
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19
Simmer for 15-20 minutes.
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20
Turn off heat and let the pot sit for a couple of hours before you serve.
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21
Dish is best served at room temperature or cold.
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22
Bon appetit!
