Moroccan stew - with aubergine, humus and flatbread

Soak chickpeas overnight:

-        Save the water from the chickpeas and put them in fresh water in a pressure cooker

-        Heat up until it goes pssssssss and turn off the stove, but leave it closed, to keep cooking

-        Do this a few times througout the day to cook the chickpeas with little gas.

Get a big aluminum pot and fry:

·        Oil

·        4 onions

·        10 toes of garlic

·        2 teaspoons black pepper

·        2 teaspoons cinamon

·        2 teaspoons cumin

After a minute or so, add:

-        15 tomatoes

-        1 litres of water with stock cubes (you can add more water if needed)

-        Pre-cooked chickpeas

Get a frying pan and add:

-        No oil. Add aubergine in big cubes, fry themm. Get them a bit chared if possible.

-        Add the aubergine to the stew and let stew for at least 30 minutes.

Prepare flatbread (while the stew, stews)

-        Mix:

o   4 cups of flower

o   2 teaspoons yeast

o   1 teaspoon salt

o   2 table spoons olive oil

o   1,5 cups of water

-        Kneed for 10 minutes and let rest for 30 minutes.

-        Then roll them out into circles about 20cm in diameter and 2-3 mm thick.

-        Fry in a hot pan for 2-3 minutes per side.