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Heat the oil in a large, heavy-bottomed pan on medium high. Add the onion sauté until softened.
Add the garlic sauté for 2 minutes.
Add the carrot and season with cayenne powder, ginger, paprika, turmeric, and cumin. Cook and stir often for 5 minutes until fragrant.
Add SOLÍS tomato sauce, eggplants, water, and salt. Cover and cook on medium heat for 20 minutes.
Add the cooked chickpeas and cook for a further 20–25 minutes until the mixture is thick.
Before serving, stir in the fresh parsley and cilantro.
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