INGREDIENTS
2
/ 14oz can chickpeas
1
/ 14oz can diced tomatoes
1
Brown onion
1
Carrot, medium
1/4 tsp
Chilli, ground
2
Eggplants (roughly 1-1/2 lb), large
4 cloves
Garlic
3 tbsp
Tomato paste
1 cup
Vegetable stock
1/2 tsp
Cayenne pepper
1/2 tsp
Salt
1 tsp
Olive oil
1 tsp
Cumin