3 large aubergines, diced
1 cup chick-peas, soaked overnight
4 tbsp olive oil
3 garlic cloves, chopped
2 large onions, chopped
half tsp ground cumin
half tsp cinnamon
half tsp ground coriander
3 400g cans chopped tomatoes
Salt and freshly ground black pepper
2 tbsp olive oil
1 onion sliced
1 garlic clove, sliced
Sprigs of fresh coriander
Place aubergines in a colander and sprinkle with salt.
Sit colander in bowl for 30 mins
to allow bitter juices to escape.
Rinse with cold water and dry on kitchen paper.
Drain chickpeas and put in saucepan with enough water to cover.
Bring to boil and simmer for 1-1& half hours, or until tender. Drain.
Heat the oil in a large saucepan. Add garlic and onion and cook until soft. Add spices and cook stirring for a few seconds. Add aubergine and stir. Cook for 5 minutes. Add tomatoes and chickpeas and season with salt and pepper. Cover and simmer for 20 mins.
To make garnish, heat oil in frying pan and when very hot, add slice onion and garlic. Fry until golden and crisp.
Serve stew with rice, topped with onion and garlic and garnished with coriander.