Chickpea and eggplant casserole

Table of contents:

Chickpea and eggplant casserole
Chickpea and eggplant casserole


  • 1 and ½ kg eggplants
  • 1 large onion
  • 2-3 green or red peppers, without the seeds
  • 1 large carrot
  • 6 grated garlic cloves
  • 1 large can of chopped tomatoes
  • 500 g canned chickpeas
  • s alt to taste
  • 2-3 tbsp. olive oil or oil
  • 2 dry bay leaves
  • 1 to 1 ½ teaspoons sweet paprika or smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • ¾ teaspoon cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon black pepper


Peel the eggplants and cut them into cubes. Put them in a colander or tray and lightly s alt them. Leave them for 30 minutes or 1 hour to remove the bitterness, then rinse them with water.

In a deep pot, heat the fat and add the chopped onions, peppers and carrots.

Stir and after a few minutes add the garlic, bay leaf and spices. You should add chopped tomatoes, eggplant and chickpeas, and you can add a little water or use the liquid of the chickpeas.

Bring everything nice to a boil. Cook on the stove for 10 minutes. Then pour into a tray and bake in a preheated oven at 190 degrees for 45 minutes. The eggplant should be soft and well cooked. Serve with nice bread and yogurt, sprinkle with parsley if desired.

Popular topic