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2 tbsp olive oil
1 red onion, finely sliced
2 garlic cloves, finely sliced
600ml (1 pint/2 1/2 cups) water
1 sweet potato, cut into 2.5cm (1in) cubes
5 large vine tomatoes, cut into quarters
3 fresh or dried bay leaves
1/2 red chilli, finely chopped
1 tsp ground cumin
Pinch of cayenne pepper
1 small aubergine (eggplant), quartered lengthways and cut into 1cm (1/2in) slices 800g (1lb 10oz/4 cups) canned chickpeas, rinsed and drained Coriander (cilantro), roughly chopped, to serve
Cooked brown rice, to serve (optional)
Heat the olive oil in a large pan over a medium heat, stir in the onion and garlic and cook for 3–4 minutes, until softened. Add 50ml (2fl oz/scant 1/4 cup) of the water and stir in the sweet potato, then crush the chopped tomatoes into the pan and add the bay leaves. Cook for 5 minutes.
Add the chilli, cumin, cayenne and 300ml (1/2 pint/scant 1 1/4 cups) of the water and simmer for 15 minutes, or until reduced to a thick sauce. Add the aubergine (eggplant), chickpeas and remaining water and simmer for a further 10 minutes, stirring frequently, until the aubergine (eggplant) is tender and the sauce is reduced.
