Baked chickpeas with eggplant and dry Anthotyros

  • 80
    Minutes
  • 45
    Minutes
  • 4
    Serves
  • 1
    Difficulty

Ingredients

300 gr. chickpeas, soaked overnight

4 eggplants, coarsely chopped

1 carrot, cut into cubes

1 onion, chopped

1 clove garlic, finely chopped

4 tomatoes, grated

1 tbsp. tomato paste

2-3 grains of allspice

2 bay leaves

50 ml. olive oil

100 gr. dry Anthotyros Kalogeraki

Freshly ground pepper

Salt

Implementation

Boil the chickpeas with one bay leaf until soft but not overcooked. Drain them and keep 1 cup of water from their juice. In the same pot, sauté the onion, carrot and garlic in olive oil for 2 ', add the eggplants. Continue adding the spices, the bay leaf, the tomatoes, the pulp, salt, pepper and about 1 cup of water. When it boils, transfer to a pan and cook the food for 45 'at 180o C. Remove the chickpeas from the oven, add the coarsely grated dry Anthotyros and serve.

Tips: We can enrich the food with peppers and a little cumin.

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