Greek EGGPLANT & CHICKPEA STEW.

Instructions

1. Wash the chickpea and soak for 10-12 hours in cold water, then drain and rinse.
2. Pour the chickpea with 4 cup /1 l of water, bring to a boil and cook for 30 minutes over low heat, then rinse with cold water and peel.
3. Dice the eggplants coarsely, sprinkle with 2 tsp of salt and leave for 30 minutes.
4. Then wash with cold water and squeeze.
5. Dice the bulb onion, carrot and bell pepper finely, mince the garlic.
6. Heat a stockpot, add the vegetable oil, bulb onion, carrot and bell pepper, fry over medium heat for 5 minutes stirring occasionally.
7. Add the garlic, oregano, paprika, coriander, turmeric, bay leaf, black pepper and 2 one level tsp of salt, fry over medium heat for another minute.
8. Add the chopped tomatoes and eggplants and fry for 10 minutes over medium heat.
9. Add 1 cup /250 ml of water and chickpea and bring to a boil, cover with a lid.
10. Preheat oven to 350°F /180°C and place the stockpot for 30 minutes.
11. Sprinkle the eggplant and chickpea stew with the chopped parsley and serve to the table.