How to make
The chickpeas are soaked from the night before. The next day they are boiled. Strain them and keep some of the water.
The eggplant is cut into strips, which are then rubbed with salt and set aside for about 20 minutes. Then wash and cut them into cubes.
The remaining vegetables are cut into cubes and the garlic is chopped.
Fry the onions, peppers and garlic in hot oil. The potatoes are added to them. After frying them for a few minutes, add the eggplant and then the mushrooms. Finally, it's time for the zucchini.
Season it with salt, stir and cover the chickpea stew with a lid. When the vegetables release their liquid, shortly afterwards pour 6 fl oz (180 ml) of the chickpea water.
Flavor it with the other spices. Leave the stew to boil until the vegetables have softened.
Add the tomatoes and chickpeas and leave it until some of the liquid in the lean stew has evaporated.
At the end, mix it with the chopped parsley and remove the chickpea stew from the stove.
