Instructions: Soak the chick peas overnight in plenty of water. Cut the aubergines into small cubes, sprinkle with salt and leave in a colander for 30 minutes to purge their bitter juices. Rinse and dry with a paper towel.

Drain the chick peas and cook in water to cover with an unpeeled clove of garlic for about 30 minutes or until just tender, then drain.

Heat the oil and gently cook the onions and remaining peeled and chopped cloves of garlic until they begin to soften. Stir in the aubergine cubes. Add the spices and seasoning and simmer for 5 minutes before adding the tomatoes and cooked chick peas. Squash the tomatoes with a wooden spoon, cover and simmer for about 20 minutes, adding a little water if the mixture becomes too dry. When the aubergines are cooked you should have a thick stew.

Serve with rice.

Description:
"Two of the Mediterraneans favourite ingredients are combined in this tasty Lebanese stew."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.