How to make
Cut the eggplants, sprinkle them with salt and leave them to drain their bitterness.
Drain the chickpeas that have been soaked overnight and boil them for 30 min. or until softened.
Heat the olive oil in a pot, add the garlic and onions and braise them.
Add the spices and cook for a few more seconds. Add the eggplants and cook 5 min.
Add the tomatoes and chickpeas and season with salt and black pepper, put a lid on and saute for 20 min. Serve with boiled rice.
