Middle Eastern Stye Chickpea Stew Recipe

Ingredients

• 2 tbsp olive oil
• 1 red onion, finely chopped
• salt and fresh ground black pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp sumac (optional)
• 4 garlic cloves, finely chopped
• 1 large aubergine, roughly chopped into bite-sized pieces
• 150ml white wine
• 2 x 400g can chickpeas, drained and rinsed
• 400g can chopped tomatoes
• 1-2 tsp harissa paste, depending on how spicy you like it
• 60g dried cherries or cranberries, or use fresh pomegranate seeds
• 2 preserved lemons, quartered, flesh removed and discarded (optional)
• 600ml hot vegetable stock for the slow cooker (800ml for the traditional method)
• bunch of coriander leaves, chopped