What happens when three of my favourite main ingredients come together? Heaven! Oil had a lot to do for that as well as the slow cooking.
Have a look below at the full recipe and don’t forget that you can always print it.
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Aubergines Lentils & Chickpeas Slow Cooked
Servings: 6 People
Ingredients
- 4 medium-large Aubergines , cut in 2-3cm chunks and salted with 1 tsp of salt
- 300 g Dry Chickpeas
- 300 g Lentils , preferably the small ones
- 500 g Chopped Tomatoes , canned
- 300 ml Passata
- 2 tbsp Tomato Paste
- ½ cup fresh Parsley , roughly chopped
- 2 medium Yellow Onions , finely chopped
- 4 cloves Garlic , roughly chopped
- 50 ml Pomegranate Molasses
- 1 tbsp dry Coriander , ground
- 1 tsp Allspice , ground
- 4 Bay Leaves
- 1 tbsp Sweet Paprika , not smoked
- 150 ml EVOO , Extra Virgin Olive Oil
- Water
- 2 tsp Sea Salt
- 1 tsp Freshly Ground Black Pepper
Instructions
- From previous night soak the Chickpeas in water, the water to be at least 4 cm above the chickpeas as the chickpeas increase their volume quite rapidly. Add more water if needed.
- Next day rinse the water of the chickpeas and add them into a medium pot. Top up with water making sure they are fully submerged and for the level of the water to be 4 cm above the chickpeas. Bring to a boil and simmer with the lid on for about 1 hour until soft. Remove from the water using a slotted spoon and keep aside.
- In the same pot add the lentils and the bay leaves and top up with more water if needed. Bring to a boil and simmer with the lid on for about 40’ until soft. Remove from the heat and drain in a fine sieve.
- For the tomato mixture we take a bowl and add into it the tomatoes, passata, onions, garlic, the pomegranate molasses, coriander, allspice, paprika, 100ml of the oil, 1 tsp salt and pepper and mix well.
- Take an oven proof casserole with a lid and lay at the bottom ⅓ of the tomato mixture. On top of that add half the aubergines and then half of the chickpeas. Repeat once again and finally lay the last ⅓ of the tomato mixture. Pour all-over 150ml of water as well as the remaining 50ml of the oil.
- Cover with the lid and place in a pre-heated oven at 150°C, air circulation and cook for 2 hours and 15’.
- Remove from the oven, uncover, and mix well. Allow to cool for 15’ and serve with yoghurt.
