Middle Eastern Chick Pea Stew

Middle Eastern Chick Pea Stew 


900g/2lb Aubergines, diced into 1/2inch cubes.
2 large Onions, peeled & chopped.
3 Garlic Cloves, crushed.
1 Tsp ground Cumin.
1 Tsp Ground Coriander.
1 x 425g/15oz can chopped tomatoes.
1 x 425g/15oz can Chick Peas, drained.
Freshly Ground Black Pepper.



Pre-heat oven to 200ºC/Gas Mark 6.

Dry fry aubergine & onion with ground coriander & cumin until lightly browned, approx 10mins. Add little water if necessary.

Put the aubergine & onion mix into a ovenproof dish, with garlic, tomatoes, drained chick peas and pepper. Mix well.

Cover & bake for 40-60 minutes.

Serve with cooked couscous with chopped fresh coriander tossed in it. Also great served in a Jacket potato.