Miso Cumin Grilled Eggplant Crispy Chickpeas

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• Step 1

  DRY THE CHICKPEAS. Pat the chickpeas dry with a clean towel, then transfer them to the bowl of a food processor and pulse until all the chickpeas are broken into ragged pieces and some have turned to dust, about 10 times. Dry the chickpeas in a food dehydrator for 3 hours at 115 degrees F. (If you want to dry in an oven, preheat the oven to 170 degrees F. Spread out the chickpeas in an even layer on a parchment-lined baking sheet, and dry for approximately 3 hours, stirring the chickpeas twice during drying.) When they’re done, they should be crunchy and crumbly. Set aside to cool.

• Step 2

  MAKE THE GLAZE. In a blender, whirl together the vinegar, garlic, and cumin until the garlic is very finely chopped. Add the oil and miso and blend until smooth. Transfer the glaze to a small bowl and set aside.

• Step 3

  FRY THE CHICKPEAS. Heat the oil in a medium skillet over high heat. Add the chickpeas and cook for 1 to 2 minutes, stirring, until they become crispy and begin to brown. Transfer the chickpeas to a paper towel–lined plate to drain, then transfer to a small bowl, and stir in the sumac and salt. Set aside.

• Step 4

  GRILL THE EGGPLANT. Preheat a gas or charcoal grill to medium-high heat, about 450 degrees F. In a large bowl, toss the eggplant with the oil until coated, and season with salt and pepper. Grill the eggplant for 2 minutes, or until well marked, keeping the lid closed as much as possible, then flip each piece over and brush with the reserved glaze. Cook for 2 minutes more, then turn again, changing the angle of the eggplant so the grill creates a crisscross pattern on the eggplant’s flesh, brushing the second side with a layer of the glaze. Cook 1 minute, flip again, and cook 1 minute more. Transfer the eggplant to a serving platter, garnish with the parsley and sea salt, plus a small handful of the chickpeas. Serve hot.

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