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Vegan lebanese stew with aubergine, chickpeas and mint
Introduce
Chef :
Annik BVegan lebanese stew with aubergine, chickpeas and mint
Vegan weekend. Normally I go for Indian curry. But this recipe was in my cooking map for a while so time to try this one
Ingredient
Food ration :
4 servingsCooking time :
50 min
150 gr
onion
1 can
chickpeas
600 gr
canned whole tomatoes
1/2 tb
piment
1 tb
paprika powder
Pinch
chili powder
1 tb
sugar
7 tb
olive oil
Cooking instructions
* Step 1
Preheat oven 200°C
Cut aubergine into sticks
* Step 2
Put aubergine sticks on a baking tray rub with the 3 tb oil and some salt. Bake in the oven for 20 min. Turn after 10 min
* Step 3
Meanwhile cut the onion into small dices and cruch the garlic,put the rest of the oil into a cast iron pan put in the diced onions and frie until golden brown.
* Step 4
Drain the chickpeas.
Keep the aquafaba for another recipe. Rinse the chickpeas.
Put in the pot with the garlic bake for 5 min
* Step 5
Cut the tomatoes into pieces. You can do this with some large scissors straight into the tin.
Add to the pan
* Step 6
Put in all the dried spices and the sugar
* Step 7
Bring to a boil simmer without lit for about 10 min
* Step 8
Add the aubergine, if necessary put in 100 ml water
Simmer for 15 min with the lit on.
The sauce should be creamy, but not to thin
* Step 9
Add more salt and pepper to taste
* Step 10
Cool for 5 to 10 min before serving.
* Step 11
Put in the fresh mint and serve into fresh pita breads, if you want
Note: if there is a photo you can click to enlarge it
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