Chickpeas with Eggplants
METHOD OF PREPARATION
Ingredients:
500g chickpeas, soaked overnight with or without soda
2 carrots, sliced
1 bay leaf
1 onion
1 garlic clove
2-3 eggplants, cut into pieces (not too small to avoid them falling apart)
1 red bell pepper, cut into strips (optional)
1 green bell pepper, cut into strips (optional)
1 tablespoon tomato paste
1 cup tomato sauce (and 1 fresh tomato, optional)
Olive oil
Salt & pepper
Oregano
Parsley
Mint
Instructions
Rinse the chickpeas the next morning and place them in a pot to boil with the carrots, bay leaf, and a bit of olive oil.
Add salt towards the end, as adding it too early may prevent the chickpeas from softening.
For the sauce, sauté the onion and garlic in oil in a separate pan. Add the peppers and eggplants and sauté well until the eggplant takes on a bit of color.
Add the tomato paste, stir, then add the tomato sauce and fresh tomato. Season with salt and pepper, add the spices and herbs, half a cup of water, and let it come to a boil.
Remove from heat so the eggplants don’t cook completely. Drain the chickpeas and add them to the baking dish, or preferably a casserole.
If you want, you can keep a bit of the water from the chickpeas’ boiling to add to the baking dish.
Once the sauce is ready, add it to the chickpeas and stir gently to mix. If the sauce water is completely absorbed, add half a cup (either tap water or the water from the chickpeas) and a bit more olive oil. Cover the dish and bake in a preheated oven for 45-50 minutes (or until it thickens, depending on the oven) at 200°C with both top and bottom heat. If using a casserole, you can remove the lid towards the end to allow the dish to become crispy on top.
