Chickpeas with eggplants
Chickpeas with eggplant, for an alternative choice of legumes!
Ingredients
- 500 g eggplants, cut into thick pieces
- 300 g chickpeas Voion
- 300 g crushed tomatoes
- 300 g vegetable broth
- 30 g tomato paste
- 15 g honey
- 1 onion, coarsely chopped
- 1 sc. garlic, chopped
- ½ bunch of mint, only the leaves chopped
- salt
- pepper
- Olive oil
Execution Method
- Place the chickpeas in a pot of water, just enough to cover them, and simmer over medium heat for about 2 minutes, until tender. Once they are done, drain and set aside.
- Meanwhile, spread the eggplants on a baking sheet and bake them in a preheated oven at 190°C in air for 30-35 minutes, until soft. When they are ready, set them aside.
- Immediately after, place a saucepan over medium heat and let it heat up. Once it is hot, add the olive oil, garlic, onion and sauté for 1-2 minutes.
- Then, add the chickpeas, tomato puree, and vegetable broth to the same pot and simmer over medium to low heat for 20-25 minutes, until the chickpeas are completely soft.
- Once they are soft, add the honey, mint leaves, salt and pepper and mix with a wooden spoon.
- Finally, empty the chickpeas together with the eggplants into a rectangular oven tray measuring 22X33 cm and bake them in a preheated oven at 180°C in fan mode (top and bottom) for 20-25 minutes.
- Once the food is ready, serve it hot.
Source: https://www.giorgostsoulis.com/
