Eggplant and Garbonzo Bean Stew

Great on a cold day! Garbanzo beans=energy. And not only that they equal delicious and beans are primal to a vegetarian diet. Okay so first and for most you'll need to buy this : Tasty Bite Chunky Chickpeas to make this meal muy delicioso. It cost maybe two dollars, and is in the rice aisle (why there I'm not entirely sure) next to all the microwave rices. I got mine at the local HEB and let me tell you people, this store nearby has NOTHING and it has this.
So. You'll need:
1 pouch of Tasty Bite Chunky Chickpeas
1 can of diced tomatoes
1 cup of chopped sweet onion
2 cups of Cilantro
3 tablespoons of Olive Oil (relatively)
1 tbsp of Cumin
1 cup of chopped Eggplant
1/2 cup of chopped mushrooms
1/2 cup frozen spinach
1 teaspoon of dried basil
1 tbsp of Lemon Juice

Preheat oven to 350. Chop up some eggplant, sprinkle a pan with olive oil and coat the eggplant. Add salt and pepper to taste and dried basil. Cook for twenty minutes.
Meanwhile, chop your veggies and defrost some frozen spinach.
Heat up a non-stick skillet and add about two tablespoons of olive oil. Wait for it to heat up and add onions, mushrooms, and spinach. Let onions brown and add some seasoning salt to taste.
Cook the Tasty Bite Chunky Chickpeas beans in the microwave for 90 seconds
Pour the entire can of diced tomatoes into the skillet and add the chickpeas.
By this time your eggplant should be done cooking in the oven, so throw into the mixture as well.
Season with cumin and lemon juice. You can add some cayenne to make it a little more spicy!
Add some cilantro leaves, and cover and cook for five minutes
Add the remaining cilantro leaves and serve over rice! Or eat with some pita bread to soak up the sauce.yum. enjoy!