Chickpeas in Eggplant Tahini Sauce

Ingredients

• 2 Cloves garlic up to 50% more if desire; pushed through a press
• 1/2 c water Hot or boiling
• 1/2 ts Crushed red pepper flakes
• 1 c onion Coarsely chopped
• 3 1/2 c Water
• 1 1/4 ts Salt or adjust amount to taste
• 2 c Chickpeas picked over and Soaked overnight in ample
• 2 ts Ground coriander seeds plus
• 3 tb Tomato paste
• 2 lb Eggplant Peeled and cut into 1-inch
• 1/3 c bulgur Coarse
• 1 tb olive oil
• 1 ts Caraway seeds
• 2 tb Tahini