Eggplant is on my menu today, in this delicious eggplant and chickpeas recipe that is so easy to make and makes feel like I should be easting eggplants everyday. Ingredients for the Chickpeas 1 Tbs Avocado oil 1c Yellow onion, peeled and diced ( 1/2 Large onion ) 1 Tbs Garlic, chopped 1 Tsp Ginger, minced 1 1/2 Tbs Spice blend, see recipe below 1 tsp tomato paste 2 Ripe Roma tomatoes 2 Small can chickpeas ( 31oz or 518g ) 2 c Water or vegetable stock 1/3 c Bell peppers , diced medium 1 Small carrot, peeled and small dice Kosher salt and black pepper to taste Parsley to finish and garnish For the Roasted eggplants 2 large eggplants, peeled and diced large 1 Bell pepper ( 1/2 red and 1/2 orange ) 1/2 Yellow onion, sliced medium 4 Yellow potatoes ( Yukon gold ) peeled, cut bite size 2 Carrots, peeled , cut thick buttons Parsley to finish and garnish 1 1/2 Tbs Extra virgin olive oil, to finish For the spice blend 11/2 Tsp Coriander powder 1Tsp Cumin 1 Tsp Dry thyme 1 Tsp Oregano 1Tsp Paprika 1/4 Tsp Red pepper flakes Mix everything, reserve extra tightly covered.