This feeds a crowd, and a happy crowd that would be! This is so Moorish and leftovers are even more delicious. This is why when I make this dish I make it so big, it means hopefully I have some left for lunch or dinner the next day. It great served stuffed in pitta with salad, and rice works very too. I use jarred chickpea here and if you get them they very delicious, But I have made it with tinned and it‘s equally as yummy. Just use 3 tins. I have also made this using harissa pesto, which was delish too
6 aubergines chopped into 2 inch chunks
2 660g jars chickpeas drained and rinsed
800g medium vine tomatoes quartered
1 tbsp. cumin seeds
6 garlic coves
750ml vegetable stock
Few thyme sprigs
100g jar of rose Harissa (or Harissa pesto for a milder flavour)
2 small preserved lemons finely diced soft inside removed
½ cup extra virgin olive oil
Sat and pepper
Small bunch flat leaf parsley
1 cup toasted walnuts
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