CHICKPEAS WITH EGGPLATS IN A CLAY POT

Directions

After draining, rinsing, and straining the chickpeas, we simmer them in a pot for about an hour. While the chickpeas are cooking, we cut the eggplants into cubes, salt them, and let them sit in a colander for about half an hour to remove any bitterness. Then, we thoroughly drain and fry the eggplants, transferring them to absorbent paper towels.

In a separate pot, we saute the onion in a little olive oil along with the tomato paste. Then, we add the garlic and finally the tomatoes, salt, pepper, and paprika.

Once the chickpeas are cooked, before straining them, we reserve some of their water to make the vegetable broth. Then, we place the chickpeas in the clay pot, along with the sauce and the vegetable broth.

We bake in a preheated oven at 180°C for half an hour with the lid on, and then we remove the lid and continue baking for another half an hour or until the chickpeas are tender and cooked through.

If not fasting, it can be served with grated feta cheese and a drizzle of olive oil on top.