Aubergine (Eggplant), Courgette And Chickpea Stew - cooking recipe

Ingredients

2 aubergines
1 onion, chopped
3 garlic cloves, chopped
1 chili pepper, chopped
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon chili powder
2 courgettes, chopped
1 (400 ml) can chickpeas, drained
5 fresh tomatoes, chopped
1 tablespoon tomato puree
500 ml stock
salt, for seasoning
pepper, for seasoning

Preparation

Cut the top off and wash the aubergines. Prick them with a fork and microwave on high for 5 minutes each.
Fry the onions, garlic and chili in the oil for a few minutes.
Add the spices and continue to fry.
Add the courgettes and chickpeas.
Chop the baked aubergine and add.
Add the tomatoes, tomato puree and stock and season as required.
Bring to the boil and then simmer for around 15 minutes.
Serve with crusty bread, rice, bulghar wheat--whatever you want and enjoy!