Chickpea Stew

• 2 (5 ounce) cans chickpeas
• 1 small eggplant (aubergine)
• 1 -2 sweet pepper (yellow, orange or green)
• 2 zucchini (or other summer squash)
• 2 (5 ounce) cans stewed tomatoes
• 1 small onion
• 2 garlic cloves
• 1 cinnamon stick
• 1 teaspoon cumin
• 12 teaspoon cayenne
• 1 -2 teaspoon basil
• salt
• olive oil

1. Saute the spices for about 1 minute in 2 tablespoons of olive oil; then add chopped onion, peppers and garlic.
2. Add sliced zucchini and more oil if needed.
3. Add diced eggplant.
4. At this point you will probably need to add more oil, since the eggplant absorbs a lot of it.
5. When all is sauteed, add chickpeas but do not drain the liquid and tomatoes.
6. Basil can be added at the last minute before serving over steamed rice.
7. These ingredients can be varied according to your taste and imagination.
8. I have tried many variations, such as adding sweet potatoes, other spices and substituting 1 10-oz can black beans for 1 10-oz can of chickpeas.
9. Have fun and let me know your ideas and additions.

chickpeas, aubergine, sweet pepper, zucchini, tomatoes, onion, garlic, cinnamon, cumin, cayenne, basil, salt, olive oil

Taken from www.food.com/recipe/chickpea-stew-8539 (may not work)