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Ingredients

• 2 c. chickpeas, picked over and rinsed
•     soaked overnight in ample water to cover
• 1 Tbsp. extra virgin olive oil
• 1 c. coarsely minced onion
• 3 1/2 c. water
• 1/3 c. coarse bulgur
• 1 tsp caraway seeds
• 1/2 tsp crushed red pepper flakes, plus more to taste
• 2 lb eggplant, (8 c.)
•     peeled and cut into 1-inch chunks
• 3 Tbsp. tomato paste
• 2 Tbsp. tahini
• 1/2 c. warm or possibly boiling water
• 2 x cloves garlic, up to 3
•     pushed through a press
• 2 tsp grnd coriander seeds, plus more to taste
• 1 1/4 tsp salt, or possibly to taste
• 3 c. diced plum tomatoes, (about 1 lb.)
• 2 c. cucumbers
•     peeled, seeded and diced
• 1/4 c. fresh lemon juice
• 1/2 c. minced cilantro or possibly parsley
• 1 tsp salt

Description

6 SERVINGS DAIRY-FREE In This Unusual Dish, My Inspiration Has Been The Tunisian Kitchen, Where Chickpeas Are A Staple, And Tabil-a Mix Of Caraway Seeds, Coriander Seeds And Warm…

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