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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