4 large eggplants, cut into large chunks (or chicken if you dont like eggplant)
5 Tblsp sunflower oil
2 large onions, chopped
4 strips of lemon zest (I used a Tblsp of minced lemon zest)
2 large cloves of garlic, crushed
2 Tblsp ground tumeric spice
1 Tblsp ground cinnamon
2 14 oz cans chopped tomatoes
1 Tblsp chopped cilantro
juice of half of a lemon
1 14oz can chickpeas, drained
1/2 cup fresh dates, pitted and chopped
1/4 cup of toasted almonds, chopped
salt and pepper to taste
If using eggplant, put chopped eggplant in a colander and sprinkle evenly with salt, toss. Leave for 30 minutes, rinse and drain. Heat oil in a thick bottom pot. Add onions, lemon zest and cook over a low heat for 10 minutes. (If using chicken in place of eggplants, Add cubed chicken to hot oil and saute until cooked). Add garlic, tumeric and cinnamon.
Turn up the heat to medium and saute until the onions start to brown. Stir in the eggplants and saute for 5-8 minutes. Lower the heat, add tomatoes, cilantro and lemon juice and simmer for 20 minutes.
Add chickpeas, dates, almonds. It should not be too dry, add some water if needed. EnJOY!