Peel the eggplant and cut it into thick slices, sprinkled with salt and leave them 30 minutes to drain the bitterness.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make chickpeas with Sanfain: |
| 200 grams of chickpeas 1 Berenjena unit 2 units of onions 2 garlic cloves 1 Colorado pepper unit 3 Fine green pepper units 2 Tomato units 8 tablespoons of oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chickpeas with Sanfain:
2. Wash the peppers, remove the nuggets and cut it into strips. Peel and cut into fine helmets 1 and a half onion and peel 1 clove of garlic.
3. grease a baking sheet with oil, place everything well extended, sprinkle with oil and roast them in the oven.
4. Drain the chickpeas that will have been soaked the night before and cook them in hot water until they are tender, on a loose heat.
5. Heat the rest of the oil in a pan and fry it half onion and excess garlic, chopped.
6. Add the peeled tomatoes and join the rehash to the chickpeas, which must be with the right juice to cover them.
7. Mix roasted vegetables and add them to the whole, cooking everything over low heat for a few more minutes.
8. If necessary, add the chickpea or hot water broth. Rectify the seasoning point and serve. Bon Appetite.
