Eggplant Stew with Tomato and Chickpeas

Cut your eggplant in 1 cm cubes.

Mince the onion and stir fry with the olive oil in your casserole for 1 minute. Add the eggplant cubes and 2 teaspoons of ground cumin.

Add the grated garlic and put the lid. Leave at medium heat for 5 minutes, mix from time to time.

Pour the tomato pulp, 1/2 cup of water, the honey and the rest of the spices. Add salt.

Cook at low heat with lid for 1 hour 15 minutes.

Add finally the chickpeas and adjust seasoning. Cook 15 more minutes.

When serving, chop the herbs and spread them on your eggplant stew.