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Export 13 ingredients for grocery delivery
Step 1
Coat the bottom of a large pot with the oil and place it over medium heat.
Step 2
Give the oil a minute to heat up, then add the eggplant and onion. Give everything a stir to coat the veggies evenly with the oil.
Step 3
Cook the eggplant and onion for about 10 minutes, stirring frequently, until the eggplant is very tender.
Step 4
Add the garlic, cumin, paprika, coriander, and red pepper flakes. Stir well and cook everything for about a minute, until the garlic becomes very fragrant.
Step 5
Stir in the broth, tomatoes, tomato paste, and chickpeas. Raise the heat and bring the liquid to a boil.
Step 6
Lower the heat and allow the stew to simmer for about 30 minutes, until the eggplant is very tender and the stew has thickened up a bit, stirring occasionally.
Step 7
Stir in the spinach and cook the stew for about 3 minutes more, until the spinach has wilted.
Step 8
Remove the pot from heat and season the stew with salt and pepper to taste.
Step 9
Ladle into bowls and serve.
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