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Ingredients
  • 6 vine-ripened tomatoes, scored
  • 60 ml olive oil (¼ cup)
  • 1 eggplant, halved lengthways, then cut diagonally into wedges
  • 1 kg okra, trimmed
  • 2 onions, diced
  • 5 garlic cloves, finely chopped
  • 1 tbsp ground turmeric
  • 1 tsp finely grated ginger
  • 400 gm canned chickpeas, rinsed and drained
  • Torn flat-leaf parsley, to serve
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