Ingredients
- 1 cup (220 g) dried chickpeas
- 1 small eggplant, cut into 2 cm cubes
- 2 tablespoons olive oil
- 2 onions, sliced
- 2 cloves garlic, crushed
- 2 tablespoons grated fresh ginger
- 1 tablespoon ground cumin
- 1–2 teaspoons chilli powder
- 2 teaspoons paprika
- 1.5 litres vegetable stock
- 2 carrots, thinly sliced
- 2 turnips, peeled and cut into 2 cm cubes
- 3 zucchini, cut into 2 cm slices
- 300 g pumpkin, cut into 3 cm cubes
- 2 tomatoes, chopped
- ⅓ cup (10 g) chopped flat-leaf parsley
Method
1. Put the chickpeas in a bowl, cover with water and soak overnight. Rinse and drain.
2. Spread the eggplant out on a plate in a single layer and sprinkle generously with salt. Leave for 20 minutes, rinse well and pat dry with paper towels.
3. Heat the oil in a 2.5 litre flameproof casserole. Add the onion and cook over medium heat for 5 minutes, or until lightly golden, stirring occasionally. Add the garlic, ginger, cumin, chilli and paprika, and cook for 1 minute. Add the chickpeas to the casserole with the stock. Bring to the boil, then reduce the heat and simmer, covered, for 40 minutes, or until the chickpeas are just tender. Stir occasionally.
4. Add the carrot and turnip, and simmer for 15 minutes. Add the eggplant, zucchini, pumpkin and tomato, and simmer, covered, stirring occasionally, for 15 minutes, or until tender. Stir in the parsley and serve with rice.
