First of all, wash the aubergines, peel them, cut them into cubes and cook them in a non-stick pan with garlic, oil and salt for about ten minutes, stirring often in order to brown them evenly.
In the meantime, chop the onion and chilli and brown them in a pan with plenty of oil, then add the chickpeas (if you use those in a jar, drain them well before adding them).
Let it flavor briefly, then add the tomatoes and cook for at least 5 minutes, so that the tomatoes begin to soften.
Finally, add the aubergines, cumin seeds, season with salt and reduce the sauce
Then add, raw, fresh basil and crumbled feta.
Your chickpea and aubergine stew is ready: you can serve it hot, warm or even cold.
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