Today's recipe is an original way to eat chickpeas, not only in stews, although we love them, but sometimes you also want to change a little. This recipe is suitable for vegetarians and vegans.
Ingredients for 2 servings:
- 6.5 oz of chickpeas
- 1/2 eggplant
- 1 red onion
- 1 medium carrot
- 1 clove garlic
- 1/2 leek
- Chopped parsley
- Olive oil
Recipe:
- Soak the chickpeas the night before in a large bowl with cold water (for at least 10 hours).
- The next day, drain the chickpeas and cook them in a pot with boiling water and a pinch of salt until they are soft.
- Thoroughly wash all the vegetables, peel the carrots and garlic.
- Cut the clove of garlic into very small squares.
- Cut the rest of the vegetables (eggplant, onion, carrot and leek) also in small squares, but not as small as garlic, more or less the same size as chickpeas.
- In a large pan with olive oil, sauté the garlic, eggplant, onion, carrot and leek until tender and brown.
- Drain the chickpeas well and add them to the pan so that they are fried together with the vegetables for a few minutes.
- Sprinkle a little chopped parsley on top.
Bon appétit!
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