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Categories:
aubergines onion garlic chili pepper olive oil cumin cinnamon chili powder chickpeas fresh tomatoes tomato puree salt pepper
Viewed: 55 - Published at: a year agoIngredients
- 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
Method
- 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!
