Instructions

1. Cut the aubergine into 2 cm slices then quarter them. Cut the courgette into 1.5 cm thick slices.
2. Preheat the oven to 170°C.
3. In a large casserole dish, heat a spoonful of olive oil and brown the chicken pieces all over, then transfer them to a plate.
4. Add more oil and brown the aubergine slices, remove them to a plate, then brown the courgette pieces.
5. Meanwhile, slice the onion, garlic and bell pepper. Chop the tomatoes and sundried tomatoes.
6. When the veggies are brown all over, put the chicken back and add all the chopped and sliced vegetables - including the browned aubergine and courgette.
7. Scatter all the spices on top, add the bay leaf and star anise, season to taste and bring to a boil under a lid. Add the tomato purée.
8. Put the lid on and put the dish in the oven. Cook for 45 minutes, then mix in the chickpeas and cook for another 15 minutes.
9. Serve with chopped parsley leaves scattered on top.