Chickpeas with Snafuing Recipe
Ingredients to make Chickpeas with snafuing:
- 200 grams of Chickpeas
- 1 unit of Eggplant
- 2 units of Onions
- 2 cloves of garlic
- 1 unit of red pepper
- 3 units of fine green pepper
- 2 units of Tomato
- 8 tablespoons of oil
- 1 pinch of salt
How to make Chickpeas with snafuing:
1 Peel the aborigine and cut it into thick slices, sprinkle with salt and leave them for 30 minutes to drain off the bitterness.
2 Wash the peppers, remove the seeds and cut into strips. Peel and cut into fine hulls 1 and a half onion and peel 1 clove of garlic.
3 Grease a baking tray with oil, place everything well spread out, sprinkle with oil and roast in the oven for 30 minutes.
4 Drain the chickpeas that have been soaked the night before and cook them in hot water until tender, over low heat.
5 Heat the rest of the oil in a frying pan and fry half an onion and the remaining garlic, chopped.
6 Add the peeled tomatoes and join the rehash to the chickpeas, which should be with just enough juice to cover them.
7 Mix the roasted vegetables and add them to the whole, cooking everything over low heat for a few more minutes.
8 If necessary, add the broth from cooking the chickpeas or hot water. Rectify the point of seasoning and serve. Bon Appetite.
