Chickpeas with eggplant
2 servings
30 minutes
There are products that are treated religiously. Although the products themselves have no direct relation to religion. Ukrainian lard, Italian tomatoes, Lukhovitsky cucumbers - there are thousands of such examples. Turkish chickpeas are one of them. However, the most famous dish with it - hummus - is not the best indicator of the taste of this pea. It is also interesting to make soups and snacks from it, where it will be present in whole form. And its main advantage is that after some time, cooked chickpeas become even tastier.
1
Soak the chickpeas overnight (or for 4-6 hours). Then drain the water and boil in fresh slightly salted water for 60-90 minutes. Be careful. Do not overcook.
- Chickpeas: 100 g
2
Cut the eggplants into large cubes, fry in olive oil on all sides until golden brown, season with salt, and simmer until soft. Let cool.
- Eggplant: 2 pieces
- Olive oil: 4 tablespoons
- Sea salt: to taste
3
Chop cilantro, parsley, and garlic, add paprika, cumin, olive oil, vinegar, and lemon juice.
- Cilantro: 1 bunch
- Parsley: 4 stems
- Garlic: 2 cloves
- Ground paprika: 0.5 teaspoon
- Cumin seeds: 0.5 teaspoon
- Olive oil: 4 tablespoons
- White wine vinegar: 1 tablespoon
- Lemon juice: 2 tablespoons
4
Mix chickpeas, eggplants, and dressing, add salt. Let it sit in the fridge for 2 hours.
- Chickpeas: 100 g
- Eggplant: 2 pieces
- Sea salt: to taste
