Chickpea Eggplant Cumin Rye Berries Bowl

Ingredients

• 1 cupRye Berries
• 3 cupsWater
• 8 ozCanned Chickpeas
• 8 ozEggplant
• 1 tbspOlive Oil
• 1 tspCumin
• ¾ tspTable Salt
• ¼ tsp, groundBlack Pepper

Instructions

1. Rinse the Rye Berries. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 50 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 Rye Berries among bowls and top with the Canned Chickpeas and Eggplant mixture.