Spicy Chickpea and Aubergine Stew

Name: Spicy Chickpea and Aubergine Stew
Yield: Serves Four
Ingredients: 200 g/7 oz/1 cup chickpeas, soaked overnight; salt and ground black pepper; sprigs of coriander (cilantro); 2.5 ml/½ tsp ground coriander; 3 large aubergines (eggplants), cubed; 3 x 400 g/14 oz cans chopped tomatoes; 1 onion, sliced; 1 garlic clove, sliced; 60 ml/4 tbsp olive oil; cooked rice, to serve; 30 ml/2 tbsp olive oil; 3 garlic cloves, chopped; 2 large onions, chopped; 2.5 ml/½ tsp ground cumin; 2.5 ml/½ tsp ground cinnamon

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Aubergines were brought to Spain and Italy by the Arabs. When the Jews fled these lands, they took with them to the Balkan lands to the North the love of this versatile vegetable. This distinctly middle eastern dish of aubergines and chickpeas in a spicy tomato sauce is a favourite of Muslims, Christians and Jews.

Ingredients

3 large aubergines (eggplants), cubed
200 g/7 oz/1

Stew
Vegan
Gluten-free
Spicy

Method

Place the aubergines in a colander and sprinkle them with salt. Sit the colander in a bowl and leave for 30 minutes, to allow the bitter juices to escape. Rinse with cold water and dry on kitchen paper.
Drain the chickpeas and put in