• Place an oven rack in the middle position and preheat the oven to 400°F.
• Line a baking sheet with parchment paper or foil.

Roast the Vegetables:

• Slice the eggplant and bell pepper in half lengthwise.
• Score a large “X” into the flesh of the eggplant.
• Brush both sides of the eggplant and bell pepper halves with olive oil and season with ¼ teaspoon salt and black pepper to taste.
• Put them cut-side up on the prepared baking sheet and roast for 25 to 30 minutes, until tender and lightly blackened.

Brown the Chickpeas:

• Meanwhile, heat a tablespoon of olive oil in a large oven-safe skillet over a medium heat.
• Once shimmering, add the chickpeas and stir to coat in the oil.
• Season with ¼ teaspoon salt and sauté for 3 or 4 minutes, until lightly browned.

Make the Sauce:

• Add the garlic, paprika, cumin, and cinnamon to the chickpeas and cook, stirring frequently, for a minute or until fragrant.
• Stir in another tablespoon of olive oil and the tomato paste.
• Cook for 1 or 2 minutes, stirring constantly, until the tomato paste darkens slightly.
• Add the tomato sauce, water and remaining ¼ teaspoon salt.
• Stir well, bring to a gentle simmer, and reduce the heat to low to keep warm.
• Once the roasted vegetables are done, remove them from the oven and chop them into bite-sized pieces. Keep the oven on.
• Transfer the chopped eggplant and bell pepper to the skillet with the chickpeas and stir gently to combine.

Roast the Chickpea Skillet:

• Put the skillet in the oven and roast uncovered for 5 to 10 minutes, until the mixture is bubbly and lightly browned on top.
• Serve hot with optional garnishes like hummus, cilantro, toasted pine nuts, lemon wedges, harissa, and/or flatbread.