Chicken with Chickpeas and Vegetables

Preheat the oven to 185⁠–⁠190 °C and prepare a baking dish measuring 25 cm × 30 cm.

Now prepare the marinade: Peel the garlic, transfer it to a tall blending container, and add tomato paste, lemon juice and zest, honey, smoked paprika, oregano, salt, and pepper. Then blend the entire contents of the container until smooth with an immersion blender.

Then wash and pat dry the chicken thighs, cut each thigh into two halves (always cut through the joint), and mix all the pieces of meat with the prepared marinade. Then pour 150 ml of water into the marinade container, stir, and pour the water with the marinade into the prepared baking dish. Peel the onion, slice it, and place it in the baking dish along with the drained chickpeas. Wash the eggplant, cut it into cubes (1 cm × 1 cm), and also place it in the baking dish. Season the contents of the baking dish with salt and pepper and mix. Finally, place the thighs on top, put the baking dish in the oven, and bake for 45⁠–⁠50 minutes at 185⁠–⁠190 °C.