Couscous with Eggplant and Chickpeas

 Ingredients

1 large eggplant cut into slices

3 teaspoons sea salt

1/4 teaspoon fresh ground black pepper

1 onion, cut into thin slices cone #4

1 large can diced tomato’s

1 teaspoon paprika

1 1/2 teaspoons ground cumin

1/8 teaspoon cayenne

2 cups water or broth

3 carrots cut with cone #4

1 (15 ounce) cans chickpeas ( 1 2/3 cups)

1/2 cup flat leaf parsley, chopped and packed in

1 1/3 cups couscous

2 cups spinach

½ cup grated vegan Parmesan Cheese- optional

Directions

Pre-heat the electric oil core skillet 400 degrees.

Sprinkle the eggplant with salt and pepper. Add small amount of oil to the pan- Put the eggplant in the pan and brown well, about 8 minutes in all. Add the onion and carrots and cook for 2 mins. Stir in the couscous, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Stir in 2 cups of the water and spinach bring to a simmer. Medium –click- low.

Sprinkle with vegan-cheese- optional.( for gluten free replace quinoa for couscous)