Chickpea and Eggplant Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 2 bell peppers, red or yellow
- 400 g tomatoes, chunky (can)
- 300 g chickpeas (can), drained
- 2 onions)
- 150 ml vegetable stock
- 8 tablespoon ajvar, mild
- 4 tablespoon olive oil
- 1 bunch parsley
- 1 teaspoon ground cumin
- 200 g oat cream cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the onions and finely dice them. Also dice the peppers and aubergines.
- Heat the oil in a large pan. Sear the aubergine, bell pepper and onion cubes. Add ajvar, chunky tomatoes and stock and bring to the boil. Season with cumin, salt and pepper. Let everything simmer for 10 minutes. Add the chickpeas and half of the finely chopped parsley and sauté briefly. Season to taste with salt and pepper.
- Arrange on plates with flakes of goat cream cheese and the remaining parsley.
- I serve couscous with it.
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