How to make
Put the eggplant cubes in a colander and sprinkle them with salt. Place the colander in hot salted water and leave it for 30 minutes to drain out the bitter taste. Rinse with cold water and partially dry. Put the chickpeas in a pot with enough water to cover them.
Bring to a boil, reduce the heat and simmer for about 30 minutes until soft. Heat the olive oil in a deep pot. Braise the chopped garlic and onions. Add spices and stir the mixture. Add the eggplant and stir well. Leave it on the heat for about 5 minutes.
Add the tomatoes, chickpeas, salt and black pepper and simmer for 20 minutes. For the garnishing mixture, heat the olive oil in a pan and add the sliced onions and garlic. Fry until golden.
Serve the stew with the boiled rice if desired. Garnish with the mixture and sprigs of fresh spices.
