Chickpeas in the Dutch oven with eggplants. In a Dutch oven or another heavy-bottomed pan with a lid, heat the oil over medium-high heat. Add the garam masala, chickpeas, and chard and another pinch of salt and stir until well combined. Eggplant meets chickpeas in this vegan, chickpea version of Baingan Bharta.
I ended up using more eggplant and tomatoes than Julia's recipe, and because I didn't care to make a dal concurrently, I threw in chickpeas towards the end of the dish. Meanwhile, in a large Dutch oven, heat the remaining two tablespoons of oil over medium-high heat. When oil is shimmering, add the onion, bell pepper, and Scrape up any bits stuck to the bottom of the Dutch oven with a wooden spoon. You can have Chickpeas in the Dutch oven with eggplants using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Chickpeas in the Dutch oven with eggplants
- Prepare 500 gr of large chickpeas.
- It's 2 of sweet red peppers.
- Prepare 2 of dry onions.
- It's 3 cloves of garlic.
- Prepare 1 of large eggplant.
- You need 1/2 bunch of parsley.
- You need 1 of little sweet paprika.
- Prepare of salt.
- It's of pepper.
- You need 150 g of grated feta cheese.
- It's of olive oil.
- You need 1/2 packet of tomato sauce.
- It's slices of fresh tomato cut into.
- It's 1 pinch of sugar.
Add the eggplants, chickpeas, and one teaspoon of salt. Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil.
Chickpeas in the Dutch oven with eggplants instructions
- Soak the chickpeas overnight in water with baking soda..
- Boil and strain them..
- Water sauté the onion, peppers and the garlic until they are tender enough, almost boiled..
- Grill the eggplants that you have already cut into large cubes..
- Sauté all the ingredients in a little olive oil so that they all combine..
- Place the chickpeas, the vegetables and the finely chopped parsley in the Dutch oven..
- Add salt, pepper, olive oil, the feta cheese and cover with the fresh tomato..
- Bake in a fan oven for 20 minutes and then uncover the Dutch oven so that the food gets a golden crust..
If using canned chickpeas, open the can, drain it in a colander, rinse it with water. A Dutch oven is a beautiful thing. Its heavy weight means food cooks evenly, whether on the stovetop or in the oven. It's perfect for soups such as lemon potato chowder, stews such as white bean and chicken sausage, or no-knead bread. Add the eggplant, chickpeas, stock, herbs, a teaspoon of salt and a few grinds.