Vegetarian chickpea curry is delicious healthy and easy to recover from the big festivities for Christmas and New Year.
Open the can with chickpeas and let them drain.
Halve the cherry tomatoes.
Cut the onions, egg plant and bell pepper in rough pieces.
Cut the feta cheese into cubes.
Heat some olive oil in a wok and bake the onions during a few minutes.
Add the bell pepper, and after a few more minutes also add the chickpeas, cherry tomatoes and the egg plant.
Season with ras el hanout, pepper and salt.
Add a bottom of water, put a lid on the wok and let it cook for 10-15 minutes.
Add one third of the feta cheese approximately 5 minutes before finishing. So that it can melt and mix with the curry.
Serve on preheated dishes and garnish with the remaining feta cheese and chopped parsley.