Eggplant and Chickpea Casserole (WF, GF, DF)

Ingredients

• 750g eggplant, cut into 1cm cubes
• 2 medium carrots, sliced thickly
• 425g tomatoes (1 can)
• 2 cups cooked chickpeas (canned is fine)
• 2 large onions, roughly chopped
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• Freshly ground black pepper
• A little extra virgin olive oil for cooking
• Fresh broad leaf parsley, roughly chopped for garnish