Iranian Eggplant and Chickpea Stew with Coconut-Almond Sauce
[Vegan, Gluten-Free]

For the Sauce:

• 1 tablespoon coconut oil*
• 1 small onion, peeled and chopped
• 2 cloves garlic, peeled and chopped (again, if using organic garlic you may want to reduce the amount)
• 1-inch piece ginger, peeled and finely chopped
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 tablespoon agave syrup
• 1 and 1/2 cups coconut milk
• 3 cups water
• 1 cinnamon stick
• 3.5 ounces ground almonds
• Zest and juice of 1 lime/lemon
• Salt to taste

For the Spice Mix:

• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon turmeric

For the Stew:

• 1 tablespoon coconut oil*
• 1 medium onion, peeled and finely chopped
• 3 medium eggplants, chopped in square inch pieces
• 4 garlic cloves, chopped (when using organic garlic, reduce to 2 or 3)
• 1 green pepper, diced finely
• 1/4 cup orange juice
• 3.5 ounces cooked chickpeas
• 5.3 ounces roasted cashews
• 3.5 ounces dried apricots
• 3.5 ounces dates, chopped
• 2 tomatoes, diced
• 1½ cup tomato ketchup
• 1 tablespoon lemon juice
• 2 tablespoons fresh coriander, chopped
• Salt and freshly ground black pepper to taste