How to make
Soak the chickpeas overnight in water, then peel and put them to boil until tender, for about 45 minutes. Heat the oil in a deep pan and fry the onion and garlic.
After a few minutes, add the eggplant and fry it as well. Add the cumin, turmeric, curry powder, coriander, paprika and salt and stir until the spices release their aroma. Then add the tomatoes and sausages.
Stir and after 4 minutes, add the chickpeas and water. Let it saute under a lid on low heat for 10-odd minutes. Finally, add the ginger, stir and remove from the fire.
Serve with chopped parsley.
