If you understand German, you can find the recipe here. But I changed some details.
1 can chickpeas (about 220 g)
1 can tomatoes – But I took 2 big beef tomatoes!
1 tablespoon tomato paste – I needed 2 because of the fresh tomatoes
3 onions – I just took a big one
2 garlic cloves
1 tablespoon dried mint – I left it out because I can’t tolerate mint..
some olive oil
about 300 ml water
(herbal) salt and pepper
Wash the aubergine and cut it in cubes. Roast the cubes in olive oil and put them aside.
Roughly dice the onions and sweat them in oil. Add the chickpeas and the tomate paste and stir. Then, add the roughly chopped tomatoes and the aubergine cubes and fill up with water. Press the garlic (together with the mint, if you want to put it in) and put it in the pot. Season with salt and pepper.
Let it cook at medium head for about 30 minutes. Stir once in a while.
Have flatbread with it. (It’s so nice to scoop up the sauce.) Perfect for a cold autumn night. Dig in!