Ingredients portion 8
Eggplant 2 pieces
Tomatoes in their own juice 250 g
Onions 1 piece
Garlic 3 cloves
Ground cumin (zira) 2 teaspoons
Ground cinnamon 1 teaspoon
Ground chilli 1 teaspoon
Vegetable broth 200 ml
Ground black pepper pinch
Olive oil 3 tablespoons
Cooking instructions 40 minutes + 8 hours
1 Soak the chickpeas overnight and boil them in unsalted water for 2 hours.
2 Cut the aubergines into large cubes.
3 Finely chop the onion, grate the garlic or crush it with a garlic press.
4 Heat the olive oil in a deep frying pan, sauté the onion, garlic, cinnamon, chilli and cumin in it and stew for 4-5 minutes over a medium heat until the onion softens.
5 Add the chickpeas, aubergines, tomatoes and vegetable bouillon to the pan. Cover and simmer over a low heat for about 15-20 minutes, checking that the aubergines are cooked.
6 If the contents of the pan resemble soup, stew for a few more minutes without the lid on, stirring occasionally.
7 Season with salt and pepper.
8 Serve with rice, pasta, couscous or toast as a breakfast dish.
Recipe tip The vegetable broth can be replaced with the water in which the chickpeas were boiled.