Preparation time: less than 30 minutes
Cooking time: 30 minutes
100 g of chickpeas
4 tbsp olive oil
1 bunch fresh cilantro
4 stalks of parsley
2 cloves of garlic
2 tbsp lemon juice
1 tbsp white wine vinegar
½ Tsp cumin seeds
½ Tsp ground paprika
sea salt to taste
1. Chickpeas soak overnight. After pour water and cook until tender in salted water for 60-90 minutes.
2. Cut the eggplant into large cubes, fry in olive oil on all sides until Golden brown, sprinkle with salt and stew until soft.
3. Grind the cilantro, parsley and garlic, add the paprika, cumin, olive oil, vinegar and lemon juice.
4. Mix chickpeas, eggplant, and refuel, salt to taste. Leave in the refrigerator for about 2 hours.
Portal Know.ia you can also find a recipe for soup with chicken.