Chickpea Stew

For the chickpea stew, dice and salt the melanzani. After 10 minutes, rinse and dry. Roast them together with the onions in olive oil until golden brown.

Then add the tomatoes and chickpeas, vegetable soup and salt, pepper, coriander and cumin. Steam for about 10 minutes with the lid closed. Now add the raisins and simmer for another 5 min. in the open saucepan.

Season to taste and serve the chickpea stew hot, sprinkled with parsley.

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