Step 1

Preheat the oven to 430F / 220C.

Step 2

Chop the aubergine and the peppers into small cubes. Place on a baking sheet and bake in the centre of the oven for 15.

Step 3

In the meantime, finely dice the onion and garlic. Add them to a deep non-stick pan and together with the olive oil, sauté over medium heat until the onions are soft and translucent.

Step 4

Add the paprika, ground coriander, stir, and fry for another minute until they become fragrant.

Step 5

Add the roasted vegetables from the oven, stir and fry for another minute until coated in spices. Add the chickpeas and the can of tomatoes, pour the vegetable broth and stir until everything is combined.

Step 6

Cover your pan, bring everything to a boil, then reduce the heat to low to allow your stew to simmer for around 25-30 minutes, stirring occasionally. After 30 minutes, remove the lid of the pan and allow to simmer uncovered for around 5 minutes, stirring occasionally. This is the time to taste the stew and adjust the salt and spices.

Step 7

Serve hot in a bowl with scattered fresh coriander on the top and wholegrain bread on the side.