½ cup dried chickpeas, soaked overnight in cold water, drained750 gm (about 3) eggplants2400gm cans whole peeled tomatoes150 mlextra-virgin olive oil½ tsp ground cumin¼ tsp each ground allspice and ground coriander1 loafciabatta, thinly sliced widthways
Place chickpeas in a large saucepan, cover with cold water, simmer over medium heat for 40 minutes or until tender, drain and set aside.
Preheat oven to 180C. Cut eggplant lengthways into 6 wedges, place in a baking dish, crush tomatoes over, drizzle with ½ cup oil, scatter with spices and season to taste with sea salt and freshly ground black pepper. Cover tightly with foil and bake for 2 hours, then remove foil and cook for another hour or until liquid thickens to sauce consistency.
Meanwhile, brush bread with remaining olive oil, place on baking trays and bake, turning once, for 5-6 minutes or until golden.
Stir chickpeas through eggplant and serve with toasts passed separately.