Step 1

Begin this recipe the day before, by placing the dried chickpeas in a large bowl and covering them with water to soak overnight.

Step 2

The next day, turn on your slow cooker's sauté function. If your slow cooker doesn't have this function, heat a fry pan over medium heat to complete steps three and four.

Step 3

Heat olive oil in slow cooker and sauté onion until soft.

Step 4

Add garlic and eggplant. Fry these off for a few minutes, stirring frequently, until the eggplant is tender. If you're doing this in a frypan, once you've completed this step, transfer the onion, garlic and eggplant to your slow cooker.

Step 5

Now add the tomato paste, fresh tomatoes, capsicum and all the herbs and spices.

Step 6

Stir through the stock and drained chickpeas and mix to combine all the ingredients.

Step 7

Place lid on your slow cooker and set on high for 3.5–4 hours.

Step 8

When stew is ready, remove the lid and give it a good stir. Taste and season with salt and pepper to taste. Serve warm with bread.