Aubergine & Chickpea Curry: A SaporiSphere North African Gem

1 large or 2 medium aubergines, cubed, salted 30 mins, rinsed

2 large onions, roughly chopped

150g dried chickpeas, soaked overnight, simmered 1 hour

3 tbsp sunflower or vegetable oil

1 green pepper, de-seeded, cubed

1 tin chopped tomatoes

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp fenugreek

2 cloves garlic, crushed

1 tsp fresh ginger, grated

1 green chili, de-seeded, chopped (optional)

1 handful fresh coriander, chopped

Salt and pepper