Aubergine Tomato Chickpea Stew

This aromatic aubergine tomato chickpea stew makes the most of beautiful tomatoes and aubergines when they are at their peak.

1 large aubergine (eggplant), chopped into 1 inch cubes
3 large tomatoes
4 tbsp olive oil, divided
1 medium onion, thinly sliced
4 garlic cloves, minced
2 tsp cumin
2 tsp chili powder (or more or less to taste, use cayenne if you like it hot)
1½ tsp cinnamon
1 tsp allspice
2 cups cooked chickpeas (or 1 tin)
2 heaped tbsp fresh coriander (finely chopped)
2 heaped tbsp fresh mint (finely chopped)

View the full recipe at Emma’s Little Kitchen →