Step 1

Preheat oven to 400F. Spray a large rimmed baking sheet with cooking spray.

Step 2

In a small bowl, combine the cinnamon, cumin and salt.

Step 3

Arrange eggplant slices in a single layer on prepared sheet; spread chickpeas around eggplant slices.

Step 4

Spray the eggplant and chickpeas with cooking spray and sprinkle with the cinnamon mixture.

Step 5

Roast in the preheated oven for 18 to 23 minutes until eggplant is golden brown and tender and the chickpeas are browned and appear crispy.

Step 6

Lemon-Tahini Drizzle: While the eggplant and chickpeas roast, stir together the tahini, lemon juice, garlic powder, cumin and hot water until blended and smooth. Season to taste with salt and pepper.

Step 7

Serve eggplant and chickpeas drizzled with the lemon-tahini drizzle and topped with pomegranate arils, mint and pistachios.