Ingredients
1 onion diced
3 cloves garlic diced
1 tin of diced tomatoes (salt reduced)
1 tin of chickpeas drained
1 eggplant cut into cubes
2 carrots chopped
Hot parika
Fresh or dried chilli
Fresh or dried parsley
In a large pan lightly fry the onions and garlic in olive oil, once browned add the tomatoes, eggplant, carrot and 2 cups of water bring to a high simmer then place a lid on the pan and reduce the heat, allow to simmer for 15 mins. Once vegetables are cooked, then add to the dish chickpeas, paprika and chilli to taste allow to cook for another 5 mins without the lid. Sprinkle with parsley before serving.
Eat this as a side dish or as a meal with a serve of brown rice.
