Chickpea and vegetable eggah

Preparation

1. Heat 1 tablespoon of the oil in a 25 cm non–stick frying pan with a flameproof handle.
2. Add the onion and cook for 2–3 minutes, or until starting to soften.
3. Stir in the garlic, cumin, ground coriander and cayenne pepper, and continue cooking for 1 minute, stirring constantly.
4. Add a further 1 tablespoon of the oil to the frying pan, then add the potatoes, capsicum and eggplant.
5. Continue frying for 5 minutes, stirring frequently, until the vegetables are lightly browned.
6. Add 4 tablespoons water, cover and steam for 5 minutes.
7. Then remove the lid and continue cooking until all excess liquid has evaporated.
8. Stir in the chickpeas.
9. Lightly beat the eggs in a large mixing bowl.
10. Add the chopped coriander and season with salt and pepper to taste.
11. Tip in the vegetable and chickpea mixture from the pan and stir to mix.
12. Preheat the grill to high.
13. Heat the remaining 1 tablespoon oil in the frying pan over a moderate heat.
14. Pour in the egg mixture, spreading the vegetables out evenly.
15. Cook the eggah, shaking the pan from time to time, for 3–4 minutes, or until almost set – there will still be some uncooked egg mixture on the top.
16. Place the pan under the grill and cook the eggah for about 2 minutes, or until the top looks set.
17. Remove from the heat and allow the eggah to rest in the pan for 2 minutes, then slide it onto a serving plate or board.
18. Serve hot, cut into wedges.