Spicy Chickpea and Aubergine Stew Recipe

Full of the spicy flavours of the middle east. Serve with rice, couscous or flat bread.

Ingredients for Spicy Chickpea and Aubergine Stew:

3 large aubergines, cubed
7 oz (200 g) chickpeas, soaked overnight
4 tablespoons olive oil
3 or 4 garlic gloves, peeled and crushed
2 large onions, peeled and chopped
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground coriander
1 medium hot chilli – de-seeded and finely chopped (optional)
3 lbs (1.35 kilo) ripe tomatoes, peeled and chopped or 3 14 oz (400 g) cans of chopped tomatoes
¼ pint (142 ml) vegetable stock – not necessary if using undrained canned tomatoes
Salt and ground black pepper

Soak the chickpeas overnight and then drain into a saucepan with enough water to cover.
Bring to the boil, reduce the heat and simmer for 1 to 1 ½ hours until tender. Drain and set aside.
Place the aubergines in a colander and sprinkle them with salt. Sit the colander in a bowl and leave to 30 minutes to allowed the bitter juices to escape.
Rinse the aubergines with cold water and dry on kitchen roll.
Heat the oil in a large saucepan. Add the onion, garlic and chilli if using and cook until soft.
Add the spices and cook, stirring, for a few seconds.
Add the aubergines and stir. Cook for about a further 5 minutes.
Add the tomatoes, vegetable stock if using, and chickpeas and season with salt and pepper. Bring up to a boil, stirring to distribute evenly.
Reduce the heat, cover, and simmer for another 20 minutes.
Serve with long grain rice, couscous or flat bread.

Serves 4.