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Eggplant and sweet and sour chickpeas

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Eggplant and sweet and sour chickpeas


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Tempo de preparo

45 min(s)


6 servings

Ruan Felix

  • Ingredients
  • Recipe
  • Diced Eggplant700 g
  • Cooked Chickpeas400 g
  • Chopped Onion1 unit(s)
  • Chopped red pepper1 unit(s)
  • Chopped Carrots1 unit(s)
  • Minced Garlic Cloves4 unit(s)
  • Dry red wine100 ml
  • Diced Peeled Tomatoes300 g
  • Tomato Extract1 tablespoon
  • Bay leaves2 unit(s)
  • Coriander powder1 tablespoon
  • Smoked paprika2 tablespoon
  • Oregano1 tablespoon
  • Turmeric Powder1 teaspoon
  • Cinnamon1 teaspoon
  • White raisins50 g
  • Chopped parsley1/2 unit(s)
  • Chopped Mint1/2 unit(s)
  • Salt and pepper to taste
  • Olive oil to taste
  1. In a large pan, heat the oil. Add the onion, bell pepper and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add the garlic, bay leaf, seasonings. Let it cook until lightly golden. Then add the eggplant and a pinch of salt and sauté for about 15 minutes, or until the eggplant has changed its hue. If desired, drizzle with more oil during the process. This will make the eggplant juicier.
  2. Now add the tomato, chickpeas and wine and stir to deglaze the bottom of the pan. Cover with water and let it boil for about 10 minutes, turn off the heat, adjust the salt and pepper and finish with chopped parsley, mint, raisins and a generous drizzle of olive oil.

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