This recipe that I propose today is actually two recipes in one. On the one hand we will prepare a ratatouille simple with zucchini and eggplant that we can accompany with pasta or legume. On the other hand, we will prepare the chickpeas, whose broth we can use as a base to create soups or creams.
Once we have both parts prepared we will only have to put them together to be able to serve these chickpeas with zucchini and eggplant. A healthy and nutritious dish, ideal to complete your weekly menu, don't you agree? Take advantage of the weekend to do it and you will have Monday's lunch resolved.
Making this dish does not involve any complications but it takes time. Even if you use the pressure cooker to cook the chickpeas, you will need almost an hour of your time to prepare it. If it is a problem, you can resort to canned cooked chickpeas, washing them previously under the jet of cold water. And not at home we do not eat on the carpet but it was the only place where the necessary light entered to be able to take a photo.
The recipe
- 1 cup of chickpeas (soaked from the day before)
- Carrots 2
- 1 leek
- ½ onion
- Water
- Sal Island
- ½ onion, minced
- 1 green Italian bell pepper, chopped
- 1 zucchini, diced
- 1 eggplant, diced
- 3 tablespoons of tomato puree
- A pinch of sweet paprika
- A pinch of salt
- A pinch of ground pepper
- Extra virgin olive oil
- We start by putting in the quick cooker chickpeas, the carrot, the leek, the onion and a little salt. We pour water into the pot and close. Cook for 20-25 minutes, after the pressure gauge rises. A time that can vary depending on both the type of pot and the type of chickpeas you use.
- While the pot works, sauté in a casserole onion and green pepper for 8 minutes.
- Add the zucchini and the eggplant. Mix and sauté another as many minutes until the zucchini is tender. To enjoy!
- Then we add the tomato and cook 5 more minutes.
- Once the chickpeas are done, drain them -reserving the broth for other preparations-, and add them to the casserole. We stir and pour a little of the cooking broth to lighten the stew if necessary. We let the whole is cooked for 5 minutes.
- We serve the chickpeas with zucchini and aubergine, hot.