Vegetarian Chick Pea Hot Pot

225 g/8 oz chick peas, soaked overnight
1 medium aubergine
salt
3 tablespoons polyunsaturated vegetable oil
1 onion, peeled and finely sliced
1-2 cloves garlic, peeled and crushed
2-3 teaspoons garam masala
600 ml/1 pint tomato juice
1 teaspoon yeast extract
50 g/2 oz unsalted peanuts
Vs teaspoon sugar
freshly ground black pepper
1 tablespoon chopped parsley, to garnish

Drain the chick peas and rinse; then place in a pan and cover with cold water and bring to the boil. (You can add t teaspoon of the oil with the water, if you like it helps to prevent it boiling over.) Cook rapidly for 10 minutes, then reduce the heat and simmer for 40 minutes or until the chick peas arc soft. DraM and leave aside.

Slice the aubergine and place its a colander. Sprinkle with some salt and leave for 30 minutes; then rinse, drain and dry on kitchen paper.

Heat the oil in a large pan and sauté the onion for 5 minutes. Add the aubergine and garlic and cook for 2 minutes. Stir in the garam masala and cook for 2 minutes. Add the chick peas, tomato juice, yeast extract, peanuts, sugar, salt and pepper. Mix well and bring to the boil. Cover and simmer for 45 minutes.

Check the seasoning then transfer to a warmed serving dish and sprinkle with the chopped parsley. Serve with a mixed salad.

SERVES 4