Follow these simple steps to make Calabrian Chili Butter Eggplant with Crispy Chickpeas:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
2. Prepare Chickpeas: In a bowl, combine the drained chickpeas with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast Chickpeas: Place the baking sheet in the oven and roast for about 20-25 minutes or until golden brown and crispy. Shake the pan halfway through for even cooking.
4. Sauté Eggplant: In a large skillet over medium heat, melt the butter. Add the minced garlic and Calabrian chili paste, sautéing for about 2-3 minutes until fragrant.
5. Cook Eggplant: Add the cubed eggplant to the skillet. Season with salt and pepper. Cook for 10-15 minutes, stirring occasionally, until the eggplant is tender and fully cooked.
6. Combine and Serve: Once the chickpeas are crispy and the eggplant is tender, combine them in the skillet. Stir well to coat everything with the chili butter.
7. Garnish: Remove from heat, garnish with chopped fresh parsley, and serve warm.

By following these straightforward steps, you’ll create an incredible dish that showcases flavor and texture in every bite!