Chickpea stew with eggplant

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Delicious spicy vegetarian stew with eggplant, chickpeas and apricots



Preheat the oven to 200 degrees.
Cut the egg plant into pieces. Mix a dash of oil with cumin, salt and pepper. Drizzle the aubergine with the herb oil and spread on a baking tray lined with baking paper. Bake the aubergine in the oven for 25 minutes.
Meanwhile, chop the onion. Saute the onion in a large pan.
Add the tomato puree and fry for a while. Then add the diced tomatoes and stir well.
Add the ajvar and ras el hanout and season the mixture with salt and pepper. Let the mixture simmer for 10 minutes.
Then add the roasted eggplant and then the soaked apricots in pieces and chickpeas. Let it simmer for another 15 minutes.
Boil the bulgur.
Serve the chickpea stew with aubergine together with the bulger and garnish with some parsley.
egg plant stew

Source: Leukerecepten by leukerecepten-nl.
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