From previous night soak the Chickpeas in water. Next day wash thoroughly and add into a large pot plus water to be 5-6 cm above chickpeas and bring to a boil. Reduce the heat and simmer for about 30’ with lid askew. You want your Chickpeas just a bit soft. Strain, while keeping a cup of the water, and keep aside.

In the meantime, add the cut aubergines in a large bowl filled with salted cold water. Keep for about 20’ to get rid of their bitterness. Strain under running water and gently squeeze them.

Place the pot back on medium heat and pour the oil. Allow to heat-up for a minute and add the onions along with the aubergines. Stir and cook for about 4’, add the tomatoes along with the coriander, chilli flakes and season with the salt and pepper. Cook for 5’ and bring back to the pot the chickpeas along with the reserved water. Bring to a boil and simmer for 20’ with the lid on. Remove from the heat and stir in the parsley.