Week 5 recipe - Spicy chickpea and eggplant stew

Ingredients (serves 4)

• 3 large eggplant, cubed
• 1 cup chickpeas, soaked overnight
• 1/4 cup olive oil
• 3 garlic cloves, chopped
• 2 large onions, chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 3 * 14 ounce cans chopped tomatoes (about 10 fresh tomatoes)
• salt and freshly ground pepper

For the garnish

• 2 tbsps olive oil
• 1 onion, sliced
• 1 garlic clove, sliced
• sprigs of cilantro

1. Place the eggplant in a colander and sprinkle with salt. Set the colander in a bowl and let sit for 30 mts to allow the bitter juices to escape. Rinse and dry.
2. Boil the chickpeas till tender. Drain.
3. Heat the oil in a large saucepan. Add garlic and onion and cook until soft. Add the spices and cook, stirring for a few seconds. Stir in the eggplant and cook for 5 mts. Add the tomatoes and chickpeas and season with salt and pepper. Cover and simmer for 20 mts.
4. To make the garnish, heat the oil in a frying pan and when very hot, add the onion and garlic. Fry until golden and crisp. Serve the stew with rice, topped with the garnish. 

Can also have this dish with rotis. Add some chilli paste to make it spicier.