INGREDIENTS
1
Aubergine, medium
1 tsp
Basil, dried
1 400 gram can
Chickpeas
2
Garlic cloves
1
Onion, medium
1 400 gram can
Tomatoes
3 tbsp
Tomato paste
1 cup
Vegetable stock
1 tsp
Pomegranate syrup
1
Black pepper
1
Olive oil
1 tsp
Cumin, powder
1 tsp
Curry power