lebanese chickpea and aubergine stew

• 3 aubergines, cubed
• 200g dried chickpeas, soaked overnight
• 4 tbsp olive oil
• 3 garlic cloves, finely chopped
• 2 onions, chopped
• 1 tsp groung cumin
• 1 tsp ground coriander seeds
• 1/2 tsp cinnamon
• 1/2 tsp chili flakes (optional)
• 2 x  400g tins of chopped tomatoes

salt the aubergine cubes and leave to drain in a colander for an hour. rinse and pat dry.

drain the chickpeas. put them in a pan of fresh cold water, bring to the boil and simmer for about 1 hour or until tender. drain.

heat the oil in a large casserole and cook the onions and garlic gently until softened. stir in the spices and cook, stirring, for a couple of seconds.

add the aubergines and stir well. cook for 5 minutes. add the tomatoes and chickpeas. season with salt and pepper to taste. you might want to add a teaspoon of sugar if it is too sour.

cook, covered, for about 20 minutes.

serve with rice.