CHICKPEA AND AUBERGINE CASSEROLE

Preparation Method :

• Drain the chick-peas and cook in boiling water for 30 minutes until just soft.
• Dry-fry the seeds together in a heavy-based pan until the aroma rises. Add the oregano and fry for a few more seconds.
• Put the seeds, oregano and nuts in a blender and grind to a powder.
• Heat the oil in a heavy-based flameproof casserole. Add the onion and gently fry for 10 minutes until translucent. Add the garlic, ground seed mixture and chilli powder. Stir-fry for 2 minutes.
• Add the tomatoes, chick-peas, remaining vegetables and the stock. Bring to the boil, season with salt, then cover and simmer for 1 hour.
• Check the seasoning, adding more salt or chilli powder if necessary. Stir in the coriander and serve with yogurt.