Brinjal and chickpea stew

Ingredients:

• 2 punnets (200g each) baby brinjals 
• 1 Tbsp (15ml) olive oil 
• 2 onions, chopped  
• 4 cloves garlic, grated 
• 4cm knob fresh ginger, grated 
• 1 Tbsp (15ml) each crushed cumin seeds and coriander seeds
• ½ Tbsp (7ml) mustard seeds
• 2 tsp (10ml) smoked paprika
• 1 tsp (5ml) fennel seeds (optional) 
• 1 stick cinnamon
• 1 packet (50g) tomato paste
• 1 can (400g) PnP Mediterranean-style chopped tomatoes
• 2-3 cups (500-750ml) vegetable stock
• Grated peel of 1 lemon 
• ½ cup (125ml) mixed dried fruit

Chickpeas:

• 1 Tbsp (15ml) olive oil 
• 1 can (400g) chickpeas, drained 
• Juice (60ml) of 1 lemon
• ½ tsp (3ml) each ground coriander and cumin 
• Handful chopped herbs like mint, parsley or coriander

For serving:

• Flaked almonds, pomegranate rubies, mint and coriander
• Couscous, rice or bulgur wheat

Method:

1. Halve baby brinjals and grill in a smoking-hot pan until charred on both sides. 
2. Heat olive oil in a pot and fry onions until soft and golden.
3. Add garlic cloves, ginger, crushed spices, paprika and cinnamon sticks  and fry for 2 minutes to create a fragrant paste.
4. Add tomato paste and cook for 1 minute. 
5. Pour in chopped tomatoes, vegetable stock and simmer. 
6. Add brinjals, lemon peel and mixed dried fruit. 
7. Simmer for 15-20 minutes.
8. For chickpeas, heat a separate pan with olive oil and fry chickpeas with lemon juice, coriander and cumin until crispy and golden. 
9. Remove from heat and toss in a handful of chopped herbs.
10. Stir chickpeas through stew just before serving.
11. Serve stew topped with flaked almonds, pomegranate rubies, fresh mint and coriander, a dollop of yoghurt with couscous on the side.