INGREDIENTS
1
(~550 g) eggplant, large
1 cup
Chickpeas, cooked
1
Cilantro or parsley
3 cloves
Garlic
1
Lemon, Fresh
2 14.5 ounce cans
Tomatoes, fire-roasted
1
White or yellow onion, large
2 tbsp
Harissa paste
1
White rice
1 tbsp
Maple syrup or coconut sugar
1 tbsp
Paprika, smoked
3/4 tsp
Sea salt
2 tbsp
Olive or coconut oil
2 tbsp
Olive or melted coconut oil
1 tbsp
Cumin, ground
1/2 cup
Water