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Roasted Eggplant and Chickpea Sheetpan with Sorghum

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Servings: 6
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 2 c sorghum
  • 6 c vegetable broth or water
  • 1 large eggplant, sliced 1/2" thick
  • 1 tbsp salt, 1 tsp reserved
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 2 tbsp coconut, avocado or olive oil
  • 3 cloves garlic, minced
  • 1/2 red onion, sliced thin
  • 2 c sprouted chickpeas
  • 1/2 bunch of cilantro, chopped
  • 2 avocados, cored and sliced
  • 1 lime, juiced

Equipment

  • Sheet pan

Method
 

  1. Heat oven to 375 degrees fahrenheit.
  2. Cook the sorghum in a medium pot, according to package instructions, in water or vegetable broth. It will cook for 45-50 minutes.
  3. Set the eggplant rounds side by side on top of clean dish towels. Liberally salt the tops and let stand for 20 minutes. Pat dry with a paper towel and slice the eggplant rounds into 1" cubes.
  4. In a large bowl, mix the remaining 1 teaspoon of salt, the spices and the garlic with oil. Stir in the cubed eggplant, sliced red onion and chickpeas being sure to coat well.
  5. Line a baking sheet with parchment paper. Pour the eggplant and chickpea mixture onto the sheet pan and spread evenly.
  6. Place the sheet pan in the oven for 45-60 minutes. Once the mixture begins browning lightly, remove the sheet pan from the oven and allow it to rest for 10 minutes.
  7. Divide sorghum evenly between 6 bowls. Serve roasted eggplant and chickpea mixture atop sorghum, with sliced avocado, chopped cilantro and a sprinkle of lime juice.