Aubergine Chickpea Stew with Fresh Flatbreads | Veganuary

Ingredients

• 2 Tbsp olive oil
• 1 large onion, finely sliced
• 4 cloves of garlic, peeled and crushed
• 1 tsp fresh parsley stalks
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp ground nutmeg
• 1 tsp ground cinnamon
• ½ tsp smoked paprika
• ¼ tsp ground cloves
• 2 aubergines (eggplant) (approx 600g), halved lengthways then sliced into 1cm semicircles
• 1 x 400g tin chickpeas, drained (keep the liquid to use for aquafaba in another recipe)
• 2 x 400g tins peeled plum tomatoes
• 1 Tbsp light brown sugar
• 500ml vegetable stock
• Juice of 1 lemon
• 130g strong white bread flour
• 350g plain white flour
• 1 tsp fine sea salt
• 300ml lukewarm water
• 2 tsp quick yeast
• 1 tsp sugar