2020-08-13 / test@t
Potatoes with eggplant and chickpeas
A very tasty and satisfying dish, the whole secret is in the preliminary boiling of potatoes and the addition of spices. Flavored potatoes and healthy vegetable protein in the form of chickpeas.
- potatoes 400 g
- nut 0.5 glass (s)
- eggplant 1 pc.
- onion 1 pc.
- garlic 3 pcs.
- green beans 70 g
- curry 1 tsp
- thyme 0.5 tsp
- tomato paste 1 tbsp
- salt 2 pinch (s)
- pepper 1 pinch (s)
- vegetable oil 2 tbsp
STEP-BY-STEP COOKING RECIPE
Soak the chickpeas overnight, then boil until tender, about 30-40 minutes.
Peel the potatoes, cut into large pieces and boil in a little water until almost cooked.
Cut the eggplant in half, sprinkle with salt and leave for 15 minutes to release the bitterness and excess moisture. Then cut it into small pieces or whatever you like.
Boil the beans in boiling salted water for 4 minutes.
Fry thyme, curry in hot corn oil, so they will better reveal their aroma. Add finely chopped onion, garlic and tomato paste. Fry the onions until half cooked. Add a third of a glass of water, simmer for 5-7 minutes.
Put the potatoes, eggplant, green beans and onion frying in a baking dish, mix everything and send to the oven for 30 minutes. Alternatively, you can simmer everything in a pan until tender.