Chickpea Eggplant Cumin Brown Rice Bowl

Ingredients

• 1 cupBrown Rice
• 2¼ cupsWater
• 8 ozCanned Chickpeas
• 8 ozEggplant
• 1 tbspOlive Oil
• 1 tspCumin
• ¾ tspTable Salt
• ¼ tsp, groundBlack Pepper

Instructions

1. Rinse the Brown Rice. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 40 minutes until tender.
2. Drain and rinse the Canned Chickpeas. Wash the Eggplant under running water, keep leafy greens separate from raw meat and poultry, and cut it into bite-size pieces.
3. Heat the Olive Oil in a skillet. Cook the Eggplant until tender, then stir in the Canned Chickpeas, Cumin, remaining Table Salt, and Black Pepper until hot.
4. Divide the Brown Rice among bowls and top with the Canned Chickpeas and Eggplant mixture.