1. Heat 2 tbsp of the oil in a large pan over a medium heat. Add the onion and cook, stirring occasionally, for 7-8 minutes until soft. Add the herbs and stir-fry for a minute until fragrant. Add the fenugreek, turmeric and good pinch of salt. Mix well. Pour in the stock, beans and dried limes. Stir together and bring to the boil. Cover, reduce the heat to low and cook for 3-3 ½ hours, stirring occasionally, until the beans are tender and the sauce thick. If at any point the stew looks too dry, add a little more water to help the beans soften.
2. Meanwhile, preheat the oven to 200 degrees fan. Tip the aubergines into a roasting dish and pour over the remaining oil. Season with salt and toss together. Pop into the oven and roast for 35-40 minutes until charred and tender. Remove from the oven and set to one side.
3. Add the aubergines and lime juice to the stew and gently mix together. Check the seasoning and add salt to taste. Remove from the heat. Cover and leave to stand for 5 minutes and then serve immediately with the remaining coriander.

Serves 4-6

4 tbsp olive oil
1 onion, finely chopped
60g finely chopped parsley leaves
90g finely chopped coriander leaves and stalks
25g chives
½ tsp ground fenugreek
¼ tsp turmeric
750ml vegetable stock
300g of kidney beans, soaked overnight and drained
3 dried limes, pricked with a fork
2 aubergines, chopped into 2 inch pieces
The juice of ½ a lime
Sea salt