Eggplant and Chickpea Stew

four servings at 43 carbs per

• 4 tsp Extra Virgin Olive Oil (divided)
• 2 med yellow onions (1 diced and 1 sliced)
• 3 clove garlic (minced)
• 1 lbs eggplant (cubed)
• 2 cups chickpeas (garbanzo beans) (no-salt-added)
• 1 tsp cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 28 oz canned tomatoes (no-salt added, diced or chopped)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro (freshly chopped)

1. Heat 2 teaspoons olive oil in a large saucepan over medium heat. 
2. Add diced onions and garlic, and cook until onions are soft. 
3. Stir in the eggplant, chickpeas, cumin, cinnamon, coriander, tomatoes, salt, and pepper. Increase the heat to high, and bring to a boil. 
4. Reduce the heat to low, and cover the pot. 
5. Cook the stew for 45 minutes to 1 hour or until the eggplant is very tender.
6. Meanwhile, heat the remaining 2 teaspoons of olive oil and add the onion slices. 
7. Fry until golden, and remove from heat. 
8. When the stew is finished, place it in serving bowls and top with fried onions and cilantro.