| 1 |
Place the chickpeas in a sieve, rinse under cold running water and drain. Place in a bowl with three times their volume of cold water and soak overnight in the refrigerator. |
| 2 |
Drain the chickpeas and place in a saucepan with water to cover. Bring to the boil, cover and simmer for 1-1/2 to 2 hours, until tender. Drain, reserving about 225 ml/8 fl oz of the cooking liquid, and return the chickpeas to the saucepan. |
| 3 |
Meanwhile, cut the aubergines crosswise into 2 cm/3/4 in thick slices. Cut each slice into quarters. Put them in a colander, sprinkle salt over each layer, and leave for 30 minutes. Rinse under cold water, drain and dry in a clean cloth. |
| 4 |
Heat 1 tablespoon of the oil in a frying pan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for several seconds. Add the mixture to the chickpeas. Heat the remaining oil in a frying pan. Add the aubergine and cook, stirring gently with a wooden spoon, for about 5 minutes, until the pieces are lightly browned but not completely cooked. Place on top of the chickpeas and pour over the tomatoes, 1 tablespoon of parsley, and salt and pepper to taste. Cover and simmer gently, without stirring, for about 20 minutes, until the aubergine is cooked but still intact. |
| 5 |
Mix the aubergine gently through the chickpeas; if the mixture looks dry, add a little chickpea liquid. Pile onto a warm serving dish and sprinkle with the remaining parsley. Serve hot or at room temperature with pita bread. |
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