MOROCCAN CHICKPEA WITH AUBERGINE AND TOMATO

This is a nutritious dish that is full of flavour and best of all you should have most of these ingredients in your pantry .
Combine the juice of 2 lemons , 1 medium onion peeled, sliced in wedges from tip to root and 1 dsp of minced garlic in a large saucepan .
Cook over a medium heat till the onion softens .
Now add 4 small aubergines cubed and 1 tbs of Middle Eastern seasoning  ( available from supermarkets ).
Stir in 1 x400gm can of diced tomatoes .
300ml  of vegetable stock ( homemade or commercial ).
Slowly bring to the boil , then reduce heaty and simmer for 15 minutes .
Finally add 1x 400gm of chickpeas ( drained and rinsed ) , stir into the other ingredients .
While the chickpeas cook through .
Serve over a bed of easily prepared couscous stirring in 2 tbs of currants , the grated zest of 2 oranges , 2tbs of pinenuts and 1 tbs of oil .
Enjoy .