Jo Pratt's Moroccan Chickpea and Aubergine Stew


Heat the oil in a frying pan and gently fry the onion, garlic and aubergine for about 10 minutes until softened.

Stir in the wine, water, chickpeas, tomatoes, cinnamon, harissa and olives, and season with salt and pepper.

Bring to a simmer and let it bubble away for about 10 minutes. stir in the coriander. serve in bowls, with warm flatbread and a spoonful of yoghurt on the side.

Hints 'n' Tips

Diced courgette is a delicious alternative to aubergine.


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