Chickpeas with Eggplant

Description

A wonderful option for a 'packed lunch.' Delicious, nutritious, and easy to prepare. Best enjoyed cold.

Ingredients

• Chickpea - 5 oz
• Eggplants - 2 pieces
• Olive Oil - 4 spoons
• Cilantro - 1 bunch
• Parsley - 4 stalks
• Garlic - 2 cloves
• Meyer Lemon Juice - 2 spoons
• Champagne Vinegar - 1 tablespoon
• Toasted Cumin Seeds - ½ spoons
• Paprika - ½ spoons
• Ocean salt - to taste

Step by Step guide

Step 1

Soak the chickpeas overnight (or for 4–6 hours). After soaking, drain the water and cook in fresh lightly salted water until tender, about 60–90 minutes. Be careful not to overcook.

Step 2

Cut the eggplants into large cubes, sauté them in olive oil until golden brown on all sides, season with salt, and simmer until tender. Let cool.

Step 3

Chop the cilantro, parsley, and garlic, then add paprika, cumin, olive oil, vinegar, and lemon juice.

Step 4

Combine the chickpeas, eggplant, and dressing, and season with salt. Let it marinate in the refrigerator for about 2 hours.

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