Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes

4 large sweet potatoes

1 Tbsp. avocado oil

Salt and ground black pepper

3 Tbsp. ghee

1 medium yellow onion, diced

4 medium-large Japanese eggplant, diced (1/2-inch)

6 large garlic cloves, minced

2 tsp. ground cumin

1 1/2 tsp. smoked paprika

1 tsp. ground coriander

1/2 tsp. ground cinnamon

1/2 tsp. ground turmeric

1/2 tsp. ground black pepper

1 tsp. kosher salt, divided

2 Tbsp. tomato paste

14-oz. can diced tomatoes

1 cup low-sodium vegetable broth 

14-oz. can chickpeas, drained and rinsed

1. Preheat oven to 425 degree F. Line a large sheet pan with parchment paper. 
2. Cut the sweet potatoes in half lengthwise. Brush each half with avocado oil, sprinkle with salt and pepper, and place cut-side down on the sheet pan. 
3. Roast sweet potato halves cut-side down at 425 degrees F for 40-45 minutes, or until easily pierced with a fork. 
4. While the sweet potatoes are roasting, make the Spiced Eggplant and Chickpeas. Start by heating a large skillet over medium heat. Add ghee, and then the diced onion, and saute for 5-7 minutes or until translucent.
5. Add the diced eggplant to the skillet with 1/2 tsp. of the kosher salt. Sauce for 6-7 minutes, until eggplant begin to soften. 
6. Add the minced garlic and saute for about 30 seconds, stirring frequently. 
7. Add the spices (cumin, smoked paprika, coriander, cinnamon, turmeric, pepper, and remaining salt) and saute about 60 seconds, stirring frequently. 
8. Add the tomato paste, and saute another 60 seconds, continuing to stir frequently. 
9. Add the diced tomatoes and vegetable broth, stirring to scrape the bottom of the pan to release any stuck on bits. Add the chickpeas, and stir until combined. 
10. Allow the mixture to simmer about 10 minutes uncovered, until eggplant is tender. 
11. Serve the Spiced Eggplant and Chickpeas over the Roasted Sweet Potatoes. 
12. Store leftovers in an airtight container in the refrigerator for up to 3 days.