Chickpeas with eggplant (recipe from Serres)

Posted on Jun 14, 2010 in Main Dishes | 0 comments

INGREDIENTS

• 2 cups chickpeas
• 1 medium onion (chopped)
• 1 large clove garlic (finely chopped)
• 7-8 spicy peppers
• 2-3 horn peppers halved and sliced
• 2 tsp leek (white part, chopped)
• 3 medium-sized ripe tomatoes, pureed
• 1 tsp tomato tomato paste
• 1 tsp paprika
• 1 small chili pepper (optional)
• salt, pepper, some sugar, some vinegar

Traditional recipe from Serres. The perfect combination of legumes, vegetables, from Serres into your plate.

METHOD

1. Wash and chop the eggplants into washers.
2. Sprinkle them with salt, leave them for 15′, then rinse well, leave them for 15′ in water, drain well and fry them or bake them in the grill, well greased with olive oil, located in the middle frieze of the oven, placed one next to another.
3. When eggplant absorb the first layer of oil, add 1tsp olive oil again. They will absorb immediately again.
4. Do the same and in the other side. Depending on the size of the pieces may take a little more oil.
5. Bake both sides to brown slightly.
6. Rinse the chickpeas well and let them swell for 12h-24h (the more time you leave them in water is better), with a handful of salt, which will help to soften and thickens the broth during cooking.
7. Then wash and put to boil in water (about 3-4 fingers above the surface of the chickpeas) in over low heat for 1h, and 1 tsp salt. (It takes about an hour to be almost soft.)
8. Prepare the sivrasi:
   • Saute the onions without oil, add 1/3 cup oil, add the leeks, peppers, and let them wither and add the garlic in the end.
   • Add the tomato paste, tomato, pepper, paprika and chili pepper (be-careful not to open, because then the food will become very hot).
9. Put the chickpeas in a pan, put a layer of eggplant and sprinkle the sivrasi.
10. Bake at 180oC for 45′.

You can also try the same recipe in another version

Chickpeas with eggplant (recipe from Serres) II

INGREDIENTS

• 2 cups chickpeas
• 1 medium onion (chopped)
• 1 large clove garlic (finely chopped)
• 3 horn peppers into rings
• 2 tsp leek (white part) chopped
• 3 medium-sized ripe tomatoes, pureed
• 1 tsp tomato paste
• 1 tsp paprika
• 1 small chili pepper (optional)
• salt, pepper, some sugar, some vinegar

METHOD

1. Wash and chop the eggplants into washers.
2. Sprinkle them with salt, leave them for 15′, then rinse well, leave them for 15′ in water, drain well and fry them or bake them in the grill, well greased with olive oil, located in the middle frieze of the oven, placed one next to another.
3. In the only eggplant absorb the first layer of oil, add 1 tsp olive oil, absorbs immediately and again.
4. When eggplant absorb the first layer of oil, add 1tsp olive oil again. They will absorb immediately again.
5. Do the same and in the other side. Depending on the size of the pieces may take a little more oil.
6. Bake both sides to brown slightly.
7. Prepare the sivrasi:
   • Saute the onions without oil, add 1/3 cup oil, add the leeks, peppers, and let them wither and add the garlic in the end.
   • Add the tomato paste, tomato, pepper, paprika and chili pepper (be-careful not to open, because then the food will become very hot).Rinse the peas well and swell for 12-24 hours, the more the better, with a handful of salt, which will help to soften and chylosoun during cooking.
8. Rinse the chickpeas well and let them swell for 12h-24h (the more time you leave them in water is better), with a handful of salt, which will help to soften and thickens the broth during cooking.
9. Then wash and put to boil in water (about 3-4 fingers above the surface of the chickpeas) in over low heat for 1h, and 1 tsp salt. (It takes about an hour to be almost soft.)It takes about an hour to tweak and almost soft.
10. Put the chickpeas in a clay pan, put a layer of eggplant and sprinkle the sivrasi.
11. Bake at 180oC for 45′.