Indian Style Chickpeas

Cover the chickpeas with water and soak the chickpeas overnight.

Preheat the oven to 250°C (approximately 475°F). Rinse the eggplant, cut in half, place cut side down on a baking sheet and bake in the oven until the skin raises black bubbles. Remove from the oven, remove the skin and mash the flesh finely.

Peel the onion and chop finely. Rinse the chile pepper, cut in half, remove seeds and ribs to taste, and dice. Cut the pumpkin flesh into small cubes. Peel the carrot and cut into small cubes.

Heat the oil in a large saucepan over low heat and sauté the onions until translucent. Add the pumpkin, carrot, and chile pepper and sauté everything for 3 minutes.

Peel the garlic and squeeze or mince. Blanch the tomatoes for a few seconds in boiling salted water, cool in ice water, peel, quarter, core and cut into cubes. Drain the chickpeas. Add the tomatoes, chickpeas and eggplant puree to the pot. Add the vegetable broth and simmer together for about 30 minutes.