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The Boston Globe

Food & dining

sunday supper

Recipe for eggplant, bell pepper, and chickpea tagine

Serves 4

3 large eggplant, sliced into thick rounds
6 tablespoons olive oil
Salt and black pepper, to taste
4 cloves garlic, sliced
2 teaspoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon ground ginger
2 red bell peppers, cut into strips
½ teaspoon tomato paste
3 medium tomatoes, diced
2 cans (15 ounces each) chickpeas, drained
¼ cup chopped fresh parsley (for garnish)

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