This is a delicious and hearty dish that is a unique twist to traditional moussaka. This vegetarian treat has a rich flavor, combining the earthy tones of eggplant with the robustness of chickpeas.
400gcanned chickpeas(or ~150g dry chickpeas soaked overnight in water and boiled until done)(1 can)
1yellow onion
4garlic cloves
400gof diced tomatoes in their juice(1 can)
1tsp.ground cumin
1tsp.paprika
½tsp.cinnamon
1tbsp.sugar
1tbsp.olive oil
parsleyfor serve
lemonfor serve
Instructions
Peel and cut the eggplants into 1 cm slices, salt and bake in the oven at 220 °C (425 °F) for 15 minutes. Cut the onion into medium cubes and finely chop the garlic.
Heat 2 tbsp of olive oil in a frying pan or roasting tin over a medium heat. Fry the diced onion until soft, add the roasted eggplant and garlic, cook for another 2-3 minutes.
Stir in the canned tomatoes, zira, paprika, cinnamon and sugar, bring to a boil, reduce the heat to low and simmer under a lid for 25 minutes. Then - add the chickpeas, season with salt and cook for another 10 minutes. Serve the dish garnished with parsley hot or cold with lemon.