Spiced Chickpea and Aubergine Stew

4 Tbsp Olive Oil
1 Large Aubergine (eggplant) cut into bitesize chunks
2 Onions, thinly sliced
3-5 Garlic Cloves, Chopped
1-2 Green (bell) Peppers, thinly sliced
1-2 Fresh hot Chillies, chopped
4 Fresh tomatoes, diced
2-3 Tbsp Tomato paste
1Tsp Ground Turmeric
A Pinch of Curry Powder
Cayenne Pepper to taste
400g Can of Chickpeas, drained and rinsed
Juice of ½ -1 Lemon
2-3 Tbsp Chopped Fresh Coriander (Cilantro)
Salt


Serves 4-6



Preparation 10 Minutes                                                                       Cooking  20 Minutes

1. Heat half the oil in frying pan, add the aubergine chunks and fry until brown, adding more oil if necessary. When cooked, transfer the aubergine to a strainer standing over a bowl and leave to drain.
   
   
   
2. Heat the remaining oil in the pan, add the onions, garlic, peppers and chillies and fry until softened.
   
   
   
3. Add the diced tomatoes, tomato paste, spices, salt and cook stirring until the mixture is of sauce consistency, add a little water if necessary.
   
   
   
4. Add the chickpeas to the sauce and cook for about 5 minutes, then add the aubergine, stir to mix and cook for 5-10 minutes until all of the flavours are well combined.
   
   
   
5. Add lemon juice to taste, then add the chopped coriander.
   
   
   

Variation: You could add chopped Courgettes (Zucchini) and a Red (Bell) Pepper to make a Middle Eastern Style Ratatouille.