Ingredients: 

• 1 large eggplant, cubed
• 1 can (400 g) chickpeas, drained and rinsed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped (or 400 g canned diced tomatoes)
• 2 tbsp (Umimi) spice blend
• 1 cup vegetable broth
• 1 tbsp olive oil
• Optional: A dash of smoky mix
• Fresh coriander for garnish

Instructions:

1. Sauté: In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft.
2. Layer Vegetables: Add eggplant and tomatoes along with the (Umimi) blend and optional smoky mix.
3. Simmer: Pour in vegetable broth and chickpeas; simmer for 25 minutes until the eggplant is tender.
4. Serve: Garnish with fresh coriander and serve with warm pita bread.