Aubergine and Chickpea Stew
Browsing one of the cookbooks the other day I came across such a combination of vegetables and I found it very interesting. Maybe because at that time I really didn't feel like eating meat, but I had to eat something full and protein anyway.
It was a wonderful lunch, the delicious and filling food combined with the refreshing tomato and yogurt salad goes perfectly with the warmth outside and our taste.
I used chickpeas from that boiled and frozen / thawed, when I explained to you how I do with boiling chickpeas in one of the previous posts.
Heat a frying pan well with 1 tablespoon of oil in it (make sure the oil is hot).
Add the eggplant cubes and cook for 10-15 minutes until nicely browned.
When ready, place the eggplant on a plate and set aside.
Put 1 tablespoon of oil, half a glass of water, finely chopped onion and garlic in the pan - harden until the water evaporates and the onion begins to brown.
Add the mashed tomatoes in a food processor / blender - or chopped by hand.
I don't peel them, just the back.
Here you can add a little sweet / hot paprika - mix and let it boil for about 5-10 minutes.
The sauce should boil well until it starts to thicken and has a darker red color.
Season with salt to taste.
Add the chickpeas well drained of water / juice to the sauce - mix and simmer for another 3-4 minutes.
Then put the diced eggplant, stir and leave for another 2 minutes on the fire.
And at the end add the chopped parsley, stir and turn off the heat.
The food is delicious and hot and cold, my husband who is not a chickpea lover appreciated it and was pleasantly surprised - the only problem is that it ended a bit quickly :)
Good appetite!
