Lebanese 7-Spice Noodle Bowl with Eggplant and Roasted Garlic Recipe - Forks Over Knives

Ingredients

• ¼ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cumin
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg
• ¾ teaspoon freshly ground black pepper
• 1 head garlic
• 3 cups cubed eggplant (1-inch cubes)
• 1 medium red or yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into thin wedges
• 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
• 1 teaspoon sea salt
• 12 oz. dry red lentil spaghetti or whole grain spaghetti
• ⅓ cup unsweetened, unflavored plant milk
• 3 tablespoons lemon juice
• ½ cup oil-free hummus
• 2 cups fresh watercress or baby spinach, stems removed