1 onion, halved and sliced
2 mushrooms, sliced
1/2 cup cooked chickpeas
1 large aubergines, trimmed stem, halved lengthwise and sliced or cut into large chunk if preferered
2 cups water used to cook chickpea/soup stock
1 teaspoon yellow mustard seeds
Salt, to taste
Heat up the oil over medium heat.
Add the onions and stir fry till soften. You should be able to smell the onion.
Add the mushrooms and stir fry for 3 minutes, making sure the onion doesn’t get burnt.
Add the tomatoes, chickpeas, aubergines and stock and boiled till the food is soften, usually around 15 minutes.
Add salt and mix well. Turn off the heat.
On a separate pot, heat up the mustard seeds till they splutter and add it into the stew. Serve.
I mashed my tomato so that it gives a tomato paste feel to the stew. If you do not want a tomato-based paste, put in the tomato at the last 5 minutes so that it is cooked but does not get too mushy.
Feel free to add in any spices commonly use in middle eastern cooking, i.e. cumin, caraway, cardamon, cinnamon etc. Just make sure you add it in small amount so that the taste doesn’t get overpowered by the spices.