Chickpea / Eggplant / String Bean Cookout....Simply Delicious

It is very interesting how many combinations there are when you have about 15 ingredients....and how many ways to cook them...






You will need:
Serves 6
-  Due to the volume of the ingredients it is best to use a karahi, a wok, or big deep saucepan with a cover.
-  2 Eggplants cut lengthwise then across to end up with medium sized cubes.
-  250 gr. of chickpeas soaked overnight and cooked.
-  250 gr. of green round string beans frozen, thawed, cut into 3 cm. long pieces.
-  1 yellow  bell pepper cut in cubes.
-  1 red long sweet red pepper cubed.
-  2 onions roughly chopped.
-  6 cloves of garlic finely chopped.
-  1 bouillon cube of vegetables dissolved in 2 cups of water.
-  250 gm. grated tomatoes in their juice.
-  2 Tbsp. dry coriander seeds.
-  1 Tbsp. dry cumin seeds.
-  1 tsp. dry oregano.
-  5 Tbsp. olive oil.
Method:
-  Roast cumin and coriander seeds in a small frying pan for about two minutes moving them constantly.
-  Add the oregano and roast ½ minute longer.
-  Combine the above in a mortar, crush and grind with a pestle, set side.
-  Heat oil in a large skillet, karahi, or wok with a cover.
-  Stir fry onion, bell peppers and eggplant for about 5 minutes or until they are soft.
-  Add the crushed seeds and oregano.
-  Add the garlic.
-  Stir fry 2-3 minutes longer till you get that beautiful aroma of the spices and the garlic.
-  Add grated tomatoes, chickpeas, green round string beans, and the 2 cups of vegetable bouillon cube stock.
-  Bring to a slow boil, cover, and simmer for 10 minutes.  Then uncover for 5 minutes to get rid some of the liquids.
-  Add salt and pepper to taste.
-  Stir once in a while.
The food is now ready. Turn off heat and let cool before serving.

Important tip: Please make sure that all vegetables are cooked "al dente". All vegetables must have a slight bite to them.  The eggplant must be soft all the way through but not over-cooked.
Enjoy with Indian bread, rice, or just alone.
Stelio

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