eggplant tajine with apricots and chickpeas

What you need 

• 1 eggplant, diced
• 1 onion, peeled and diced
• 1 clove of garlic, peeled and thinly sliced
• 2 tsp olive oil
• 1 teaspoon of ketoembar
• 1 teaspoon coriander
•  1 teaspoon of turmeric (yellow root)
• 8 dried apricots cut into strips
• 150 grams of mushrooms, cut into thick slices
• 1 can of tomato cubes
• 1 can of chickpeas weighing 400g, drained and rinsed clean
• 2 vegetable stock cubes

How you make it 

Fry the aubergine in 1 teaspoon of olive oil. Add a splash of water regularly until it is soft (about 10 minutes). Set aside. Heat the rest of the oil and fry the onion and the garlic with the spices. Fry the mushrooms. Add the apricots, tomato cubes, bouillon cubes and 200 milliliters of water and cook for 10 minutes. Add the eggplant and the chickpeas and cook for another 10 minutes.