1. Put the cumin seeds and corianders see into a dry frying pan over a medium heat and fry until fragrant. Add the oregano, fry for a few seconds, then immediately remove the mixture from the pan.

2. Put the seeds mixture and the Brazil nuts into a blender and grind to a powder. Set aside.

3. Preheat the grill to high

4. Put the red pepper cut-side down on a roasting tray with the aubergine slices. Brush the aubergine slices with oil. Place under the preheated grill for 7-10 minutes, turning the aubergine slices once, until the aubergine is golden on both sides and the red pepper blackened.

5. Cover the red pepper with a clean towel for 10 minutes to losen the skin, then peel off the skin.

6. Slice the red pepper and aubergines into bite-sized chunks.

7. Heat the oil in a heavy-based casserole over a medium heat. Add the onions and fry for 5 minutes, until translucent.

8. Stir in the powdered seed mixture and garlic, and fry for a firther 2-3 minutes

8. Add the tomatoes, cooked chickpeas, red pepper, aubergine and stock, and season with salt and pepper. Cover, bring to the boil, then reduce and simmer for 45 minutes.

9. Sprinkle with fresh parsley and serve hot.

10. Eat on its own, or with rice/bread.