Lebanese Eggplant & Chickpea Stew

Updated at: Thu, 17 Aug 2023 06:35:05 GMT

Step 1

Heat the broiler with a rack about 6 inches from the element. In a small bowl, stir together the cumin, allspice and 1 teaspoon each salt and pepper. In a large bowl, toss together the eggplant, onion, honey, 3 tablespoons of oil and 1 tablespoon of the spice mix. Distribute in an even layer on a rimmed baking sheet and broil until the eggplant is softened and spotty brown, 12 to 15 minutes, stirring once halfway through.

Step 2

Meanwhile, in a 12-inch skillet over medium, heat the remaining 2 tablespoons oil until simmering. Add the remaining spice mix and the cilantro stems, then cook, stirring constantly, until fragrant, about 10 seconds. Add the tomato paste and cook, stirring, until the paste begins to brown, 1 to 3 minutes. Stir in the chickpeas with their liquid, ¾ cup water and the lemon zest. Bring to simmer and cook, uncovered and stirring occasionally, until the liquid has reduced slightly, about 10 minutes; if the mixture becomes dry and thick during simmering, stir in a few tablespoons of water as needed.

Step 3

Off heat, remove and discard the lemon zest, then stir in the eggplant-onion mixture and the lemon juice. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the cilantro leaves and almonds.

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