All vegetarians will love this recipe. By the way, this is a good option for "lunch to go". Chickpeas with eggplant are nutritious, tasty, easy. And you can just eat it cold.
It is necessary
- For two servings:
- - 100 g of chickpeas;
- - 2 eggplants;
- - 2 cloves of garlic;
- - 4 tbsp. tablespoons of olive oil;
- - 4 stalks of parsley;
- - 1 bunch of cilantro;
- - 2 tbsp. tablespoons of lemon juice;
- - 1 tbsp. a spoonful of wine vinegar;
- - 1/2 teaspoon of ground paprika and cumin seeds;
- - sea salt to taste.
Instructions
Step 1
Soak the chickpeas overnight. Then drain the water, boil in slightly salted water until soft (60-90 minutes), just do not overcook!
Step 2
Cut the eggplants into large cubes, fry in olive oil until golden brown, salt to taste, simmer until tender. Cool the eggplant.
Step 3
Chop the cloves of garlic, parsley, cilantro, add cumin, paprika, lemon juice, vinegar.
Step 4
Mix together the chickpeas, eggplant, and flavorful dressing. Salt if required. Put in the refrigerator for 2 hours, the dish should be infused.
