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Ingredientes
- 7 ounce dry chick peas, (garbanzos)
- 3 lrg aubergines, (eggplants) salt and freshly grnd black pepper
- 4 x cloves garlic
- 4 Tbsp. extra virgin olive oil
- 2 lrg onions, minced
- 1/2 tsp grnd cumin
- 1/2 tsp grnd coriander
- 3 1/2 lb canned plum tomatoes
Direcciones
- Soak the chick peas overnight in plenty of water. Cut the aubergines into small cubes, sprinkle with salt and leave in a colander for 30 min to 'purge' their bitter juices. Rinse and dry with a paper towel.
- Drain the chick peas and cook in water to cover with an unpeeled clove of garlic for about 30 min or possibly till just tender, then drain.
- Heat the oil and gently cook the onions and remaining peeled and minced cloves of garlic till they begin to soften. Stir in the aubergine cubes. Add in the spices and seasoning and simmer for 5 min before adding the tomatoes and cooked chick peas. Squash the tomatoes with a wooden spoon, cover and simmer for about 20 min, adding a little water if the mix becomes too dry. When the aubergines are cooked you should have a thick stew.
- Serve with rice.
- Description:"Two of the Mediterranean's favourite ingredients are combined in this tasty Lebanese stew."
