Many of my ideas for recipes are inspired not only from my extensive cookbook collection, but also from fellow bloggers. This is one such recipe that I was energized to make after reading a fairly recent post by Rosa Mayland. Rosa not only posts must-try creative recipes, but also photo essays that are breathtaking and reflections that are always thoughtful and considered.
Rosa certainly got my attention with this Middle Eastern inspired dish because it included some of my favorite ingredients. These days it seems I never can get enough eggplant or chickpeas, and with the Middle Eastern touch, complete with tahini, I was sure that this dish was not to be missed. I made some changes based on my preferences and what I had on hand, but many thanks to Rosa for the inspiration.
The addition of tahini here adds a nuttiness that is reminiscent of peanut butter. It adds a somewhat gritty coating to the plump chickpeas, and the pepper and eggplant contribute a pleasant texture and contrast to the tangy tomato broth. Spiced up with the flavors of the Middle East and some hot peppers I grew this past summer, and with the addition of fresh mint and lemon juice, this dish is one to look forward to and easy enough to make anytime of the week. Serve with rice for a complete and balanced meal.
More Middle Eastern dishes from Lisa's Kitchen:
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)
Chickpeas with White and Wild Rice, Cranberries and Spices
Barley and Lentil Herbed Salad
On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out 
Audio Accompaniment: silence
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