1 tbsp extra virgin olive oil
1 onion, sliced finely
4 cloves garlic, crushed
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp sweet paprika
1 tsp sumac
500g eggplant, cut into chunks
400g tin chickpeas, rinsed and drained
400g tin chopped tomato
400g tomato passata or puree organic
1 cup vegetable stock, if needed
1 cup chopped flat-leaf parsley (or coriander), chopped finely
Heat the olive oil in a frying pan, stir in the onion and garlic and cook for 4 minutes over moderate heat. Mix in the spices and cook for 1-2 minutes.
Add the chopped eggplant, stir for 4-5 minutes. Stir in the chopped tomatoes and tomato passata, adding vegetable stock if necessary.
Bring to the boil, then reduce the heat and simmer for about 45 minutes – 1 hour. Stir in the chickpeas.
Season well with salt and freshly ground pepper, stir in the parsley/coriander, and serve.