Ingredients
3 eggplants diced
1 cup cooked chickpeas
1 red onion thinly sliced
1 diced chilli
1 inch ginger root finely diced
3 cloves of garlic thinly sliced
1 can diced tomatoes
2 teaspoons turmeric
1 teaspoon cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground cumin
salt
pepper.
Preparation
Thinly slice onions on mandolin. Dry fry spices. Add olive oil, then onions and cook, add garlic. Add eggplant and sweat a little. Add tomatoes + 2 cans of water. Add cooked chickpeas. Cover and cook for about half an hour until eggplant meltingly soft. Serve with cous cous.
