Stew of aubergine, chickpeas and harissa

To prepare the chickpeas in the original way it's done in Tel Aviv: soak 150g chickpeas in water water with 1/2 tsp baking soda, for at least 12 hrs

The next day pre-heat the oven to 190°C. Cut the underside from a bulb of garlic, lightly oil a piece of alu foil, place the garlic upright on the oiled foil and close the packet and put in the oven for 40 mins.

Blacken 2 red paprika's under the grill, cool in a plastic bag, peel  and slice into strips.

Hack the rind of 1/4 preserved lemon very finely.

Take your highest (soup)pan, drain the chickpeas that have been soaking overnight, put them in the hot pan with 1/2 tsp baking soda and a little bit of water. Bake them for 3 mins, keep stirring and if necessary add water to avoid burning.

Transfer the pan to the sink and fill with2 liters of cold water. As soon as the peas are cold enough massage them between your hands to remove the skins. 

Turn the tap at full power, the peas will stay at the bottom and the skins will float to the surface. Pour out the water to remove the skins. Repeat this a few times

Transfer the peas to a low pan, refresh the water, the peas should be under 3 cm of water, and bring to the boil.

Skim off the foam and add a clove of garlic. Put on the lid and boil on a low fire till you can crush a ckickpea between 2 fingers, which will be after 30-35 mins.

In the meantime softly fry a sliced red onion and 6 cloves of black garlic, in a glug of oil, stirring from time to time.

Slice an aubergine into small cubes and add to the onion. Season with salt and fry for another 10 mins.

Add 1 tsp ras el hanout or Baharat, 1/2 tsp pimentos de la vera (dulce) and 1 tsp harissa, stir well and fry 2 minutes.

Add the chickpeas, a 400g can of tomato, 2 tsp tomato paste, the preserved lemon and the red paprika. Softly boil for 20 mins to create a thick sauce.

Squeeze the cloves of popped garlic into a bowl. Add 50g tahini, 1 tbsp lemon juice and whisk, then slowly add about 50 ml water, bit by bit, to a sauce with the thickness of mayonaise. Taste and season with salt and maybe a bit more lemon juice.

Serve with coriander and a focaccia bread.

(A Jigal Krant recipe)