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Chickpea, aubergine and mint stew (v)

A delicious meal adapted from the Egyptian aubergine and tamarind stew in the Leon cookbook.
Serves 4.

Original post (with pictures) here.

2 large aubergine, chopped
3 large carrots, chopped
1/4 cup red wine vinegar
Drizzle oil
1 brown onion, diced
2 cloves garlic, crushed
1 tsp ground paprika
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground dried oregano
1/4 cup tomato paste
Pinch salt
1 red pepper, chopped
1-1/2 cups (or 1 tin) cooked chickpeas
6 large dates, chopped
Small bunch mint leaves, roughly torn

Water, if needed, for cooking

Rice, to serve

1. Preheat your oven to 180'C and place the chopped aubergines and carrots in an oven-proof dish, along with the red wine vinegar. Roast for 30 - 45 minutes. (You can skip this step and cook everything on the stove top if you prefer.)
2. When the aubergine and carrots are ready, set them aside (with any remaining vinegar) and heat a drizzle of oil in a non-stick pan over medium-high heat. Saute the onion and garlic until golden and fragrant, around 5 minutes.
3. Add the spices and tomato paste and then reduce heat to low. Add the cooked aubergine and carrot with remaining vinegar, pepper, chickpeas, and dates. Allow to simmer, stirring occasionally, for at least 15 minutes. Add water to the pan to keep a smooth stew-like consistency if needed.
3. Add mint leaves just before serving and serve with rice.