Spiced Eggplant and Chickpea Pasta

Instructions

1. 1

   **Cook the Pasta**: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about a cup of the pasta water, then drain and set aside.

2. 2

   **Sauté the Vegetables**: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

3. 3

   **Cook the Eggplant**: Add the diced eggplant to the skillet and cook until it starts to soften, about 5-7 minutes. Stir occasionally to prevent sticking.

4. 4

   **Add Spices and Chickpeas**: Sprinkle in the cumin, coriander, smoked paprika, salt, and black pepper. Add the chickpeas to the skillet and cook for another 3-4 minutes, stirring to combine.

5. 5

   **Combine with Tomatoes**: Pour in the diced tomatoes (with their juice) and bring to a simmer. Let it cook for about 5-10 minutes, allowing the flavors to meld together.

6. 6

   **Finish the Pasta**: Add the drained pasta to the skillet, tossing everything together. If the mixture seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.

7. 7

   **Garnish and Serve**: Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley or cilantro and, if desired, sprinkle with grated Parmesan cheese or nutritional yeast.