Maghmour

If pressure-cooking the chickpeas, soak ½ cup of chickpeas overnight. The next morning, rinse the chickpeas and add them to a pressure cooker along with 2 cups of water. Cook the chickpeas in a pressure cooker for 5 minutes and let them release naturally.
Peel about half of the eggplant (leaving stripes). Cut the eggplant into large 1–2-inch cubes and place them in a large bowl. Add the avocado oil and 1 tsp. of salt, then toss to evenly coat. Cook in the air fryer for about 20-22 minutes at 400 degrees. Remember to shake it up every 5 minutes for even cooking.
In a deep pot, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent.
Crush or grate the garlic and add it to the pot. Cook for about a minute.
If you like a kick of spice, finely chop half a jalapeno and add it, or your favorite spice (optional). Add the chopped tomatoes and cook them down until soft and tender.
Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
Add the tomato paste and cook for 1 minute. Pour in one cup of water and let the sauce simmer for about 5 minutes over medium heat
Add the cooked or (drained and rinsed) can of chickpeas to the pot. Let it simmer for 10 minutes with the lid on. Add more water if needed (another ½ cup or so).
Add the cooked eggplant and mix to combine. Taste for seasoning and let simmer for 5 more minutes over medium heat.
Serve warm, at room temperature or cold with pita bread.