Ingredients

Steps

• Heat olive oil in a saucepan and fry aubergines until golden-brown.
• Add ginger and fry for 2 more minutes before removing aubergines from the pan.
• Sauté the onion, garlic, chilli, and ground spices in the pan until softened.
• Add the green pepper and salt, then cover and simmer on low for 10 minutes.
• Return aubergines to the pan and stir in tomatoes, tomato purée, and chickpeas.
• Simmer uncovered for 30 to 40 minutes until the sauce has thickened.
• Garnish with fresh coriander and serve in bowls.