Healthy Roasted Eggplant and Chickpeas

• 2 medium eggplants, cut into cubes

• 1 can (400g) of chickpeas, drained and rinsed

• 3 tablespoons olive oil

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground coriander

• 1/4 teaspoon cayenne pepper (optional for heat)

• 1/2 teaspoon garlic powder

• Salt and pepper, to taste

• Fresh parsley, chopped for garnish

• 1 tablespoon lemon juice

1. Preheat your oven to 425 degrees F (220 degrees C).


2. Rinse the cubed eggplants and pat them dry with paper towels.


3. In a large mixing bowl, combine the eggplant cubes with the chickpeas.


4. Add the olive oil to the bowl, ensuring all the eggplant and chickpeas are well coated.


5. Sprinkle the ground cumin, smoked paprika, ground coriander, cayenne pepper (if using), garlic powder, salt, and pepper over the eggplant and chickpeas.


6. Toss the ingredients together until the seasonings are evenly distributed.


7. Spread the seasoned eggplant and chickpeas in a single layer on a baking sheet lined with parchment paper.


8. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the eggplants are tender and lightly browned.


9. Remove the baking sheet from the oven and let it cool slightly.


10. Transfer the roasted eggplant and chickpeas to a serving dish.


11. Drizzle with lemon juice and garnish with fresh chopped parsley.


12. Toss lightly to combine the lemon juice and parsley with the roasted vegetables.


13. Taste and adjust the seasoning if necessary.


14. Serve warm as a side dish or as a main course with your choice of accompaniments.