Instructions

1. Heat the oil in a large casserole dish, then brown the chicken legs all over. Transfer them to a plate.
2. Meanwhile, thinly slice the garlic and onion. Chop the carrot and aubergine and slice the red pepper.
3. After removing the chicken, add the onion and stir-fry it for 5 minutes, then add the garlic, red pepper, aubergine and carrot. Cook for about 5 minutes, then add the ground spices and stir for a minute.
4. Add the tomato purée and stir for a further 30 seconds.
5. Add the tinned tomatoes and, using the wooden spoon, smash the tomatoes into small pieces.
6. Put back the chicken and pour over enough stock to just cover them. Add the star anise and bay leaf.
7. Bring to boil, cover, then gently cook for about 45-60 minutes, until you get a thick sauce.
8. Drain the chickpeas, then add to the stew. Bring to the boil again.
9. Serve with mint leaves.