Eggplant With Braised Chickpeas

• 1 (15-ounce) can of tomatoes
• 1 cup of water
• 1 chipotle in adobo
• 1 (15-ounce) can of garbanzo beans, rinsed
• 1 bunch of kale, ends trimmed and chopped
• Salt
• 1 teaspoon ground cumin
• 1 eggplant, trimmed and sliced horizontally
• 2 tablespoons olive oil
• 1/4 cup crumbled cotija cheese
• 1 tablespoon minced cilantro

1. To a blender, add the can of tomatoes, water and chipotle in adobo. Blend until very smooth. Pour into a medium skillet, set over medium heat, along with the garbanzo beans, kale and a few pinches of salt. Bring to a gentle simmer and cover, cooking for about 15 to 20 minutes. Give it a taste and adjust the salt to your liking. I added a few more liberal pinches of salt.
2. Sprinkle the eggplant slices with a few pinches of cumin. To a medium skillet, set over medium heat, add the olive oil. When the oil is hot, add the sliced eggplant and cook on both sides for about 2 to 3 minutes. Sprinkle with salt and transfer on top of the garbanzo beans. Repeat until you’ve cooked all of the eggplant.
3. Garnish the dish with the minced cilantro and cotija cheese.

Servings: 4