Aubergine & Chickpea Zaalouk

Mince the garlic and dice the aubergines and tomatoes. Finely chop the fresh coriander. Heat the olive oil and garlic in a non-stick pan over a medium heat. Once warm, add the aubergines and ½ ladle of water. Let the aubergines cook for 5 mins with the lid on.

Add the tomatoes, spices and tomato purée, and let it simmer with the lid on for 15 minutes. If it’s too dry, add another ladle of water. Season with salt and pepper to taste. Simmer for another 5-8 mins with the lid off. Once the aubergines are very soft and all the water from the tomatoes has evaporated, turn off the heat.

Stir through the coriander and the chickpeas. Leave to sit for 5 mins.

Divide between bowls and serve with crusty bread.