Eggplant garnish with chickpeas

Do you like eggplant? Maybe the answer is yes, but you don't consume it much because you don't know how to prepare it... Well, here we leave you an option: a aubergine garnish different, vegetarian, vegan and with vegetables.

It can also be a first course. But, if you choose to serve it as a side dish, you can try it with rice, with couscous or with some simple potatoes. It also goes very well with meat and fish, although it will no longer be a vegan dish.

I have used some chickpeas that I had left over from cooking. Of course you can use those canned chickpeas They always get us out of trouble.

Eggplant with chickpeas

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A different aubergine dish, with a sweet and sour touch.

• Ascen Jimenez

• Kitchen: Modern
• Recipe type: vegetables
• Calories: 170
• Rations: 4

• Preparation time: 10M
• Cooking time: 20M
• Total time: 30M

Ingredients

• 40 g onion in strips
• 1 clove of garlic, peeled
• 40 g oil
• 460 g aubergine, diced
• 20 g of passata or crushed tomato
• 15 g of sugar
• 10g white wine vinegar
• 80 g of chickpeas already cooked
• Some basil leaves

Preparation

1. Put the onion, the clove of garlic and the olive oil in the glass. We program 3 minutes, 120º, left turn, speed 1.

2. Remove the clove of garlic (we have used it only to flavor the oil). Add the aubergine, unpeeled and diced. We program 12 minutes, 120º, left turn, spoon speed.

3. We lower with the spatula what has remained on the walls of the glass. Now add the passata, sugar, vinegar, chickpeas and about three basil leaves. Without putting the cup we program 3 minutes, 120º, left turn, speed 1.

4. And we already have our garrison ready. We can decorate it with other basil leaves.

Notes

You can replace the passata with crushed tomato from a jar, with fried tomato or even with a little raw tomato, chopped.

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