Tabbakh Rohoo (Eggplant Curry With Chickpeas)

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   ["If you chickpea can , just wash it and rinse it well several times, and set aside.", "If you have dried chickpeas, soak over night, and cook it for an hour, or until its done.", "On a baking sheet, put diced eggplant, and brush it will with 2 Tb olive oil.", "Put it in the oven on 375 f for 10 minutes.", "n the meantime, mince the onion and garlic, and cute the tomato, and bell pepper in cubes", "Heat a medium pot, on medium heat, add Tb of olive oil.", "Saute the onion, and garlic for 3-5 minutes, until they are translucent.", "Add tomatoes, tomato paste, roasted eggplant, and bell pepper.", "Now add water, and spices, and chickpeas.", "leave it for 10 minutes, or more if you want the veggies to be very soft.", "Serve it hot", "If you don't have the 7 Arabic spices mix use all ground of the following

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   Cumin, cinnamon, cloves, cardamom, coriander, black pepper, nutmeg, paprika

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   I don't use nutmeg in cooking, and I used Cayenne pepper instead of paprika"]

* Per serving · 4 servings · Values may vary.

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