Lebanese Vegan Moussaka recipes

Name: Lebanese Vegan Moussaka recipes
Ingredients: 2 tablespoons plus 1½ teaspoons ground allspice; 2 tablespoons plus 1½ teaspoons ground cloves; 2 tablespoons freshly grated nutmeg; 2 tablespoons ground fenugreek; 2 tablespoons ground ginger; 1 tablespoon plus 2 teaspoons freshly ground black pepper; 1 tablespoon plus 2 teaspoons ground cinnamon; 3½ cups cooked, no-salt-added chickpeas (from two 14-ounce cans), drained and rinsed; ½ cup gluten-free flour blend (may substitute all-purpose flour); ½ teaspoon fine sea salt; 2 large eggplants (about 3 pounds), trimmed and cut into ½-inch disks; 2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 4 cloves garlic, finely chopped; 1 teaspoon ground cumin; 1 bay leaf; 6 large tomatoes (about 4½ pounds), finely chopped; 7 sun-dried tomatoes, preferably oil-packed, chopped; 2 tablespoons tomato paste; One 14-ounce can no-salt-added diced or chopped tomatoes; ½ cup water; 1 teaspoon unsweetened pomegranate molasses (optional); Juice of half a lemon; ½ teaspoon fine sea salt, plus more as needed; ½ teaspoon freshly ground black pepper, plus more as needed