Usually made as a tomato stew but in this case exploring the possibilities of herbs providing a truly flavourful dish not just for vegans but for us too alike.

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Aubergines with Chickpeas

Prep Time30 minutes mins

Cook Time2 hours hrs 20 minutes mins

Course: Main Course

Cuisine: Cypriot

Servings: 6 People

Ingredients

• 3 Large Aubergines-Eggplants , each sliced to 3-4 slices of about 1.5cm
• 500 g Dehydrated Chickpeas
• 1 Lemon , zested and juiced
• 2 Leaks , sliced into 2mm rounds
• 2 Red Onions , sliced into 2mm rounds
• 2 tbsp Fresh Oregano , leaves picked and finely chopped
• 2 tbsp Fresh Thyme , leaves picked and finely chopped
• 1 tbsp dry Coriander , ground
• 1 tbsp Sweet Paprika
• 1 tbsp Sweet Smoked Paprika
• 1 tsp dry Garlic , ground-powder
• 250 ml Vegetable Broth
• 150 ml EVOO , Extra Virgin Olive Oil
• 1 tsp Sea Salt
• ½ tsp freshly ground Black Pepper

Instructions

• From previous night soak the Chickpeas in water. Next day wash thoroughly and keep aside.
• Turn on the oven at 190°C, air ventilation and rack set at them middle.
• Add into a large bowl the oregano, thyme, garlic, coriander, the paprikas, garlic, salt and pepper. Mix well and divide into another large bowl.
• Into the first bowl with the above mixture, we add 75ml of the oil and mix well. Add the sliced aubergines and make sure they are all well covered with the marinade.
• In a large pot add the Chickpeas plus water to be 5-6 cm above chickpeas and bring to a boil. Reduce the heat and simmer for about 60’ with lid askew. You want your Chickpeas soft but not overcooked. Strain and add into the 2nd bowl with the spice’s mixture. Add 25ml of the oil, the lemon zest and juice and mix well.
• Take a medium oven proof dish and lightly oil it. Add at the bottom the round slices of the leaks and the onions and on top add the chickpeas. Then place on top the aubergines and pour on them the remaining 50ml of the oil.
• Place in the oven to be cooked for 1 hour and 20’. Halfway through gently toss the chickpeas and add the vegetable broth.
• Remove from the oven and serve with yoghurt.