Eggplant and chickpeas with tomato

If you still have some eggplant to eat, here is an easy, tasty and rustic recipe. Chickpeas and eggplant in a pan, with a tasty and spicy tomato sauce, a delicious idea to offer as a side dish, as an appetizer to accompany bruschetta, or as a condiment for pasta. The preparation is very fast, and can be done in advance, and then heated. Try this simple recipe, the combination of chickpeas and eggplant is really a perfect combination!

Ingredients

230 g Boiled chickpeas

1 round eggplant

1/2 Onion

1 clove Garlic

1 chili pepper

300 g Tomato pulp

Cumin seeds

1 sprig Parsley

Lemon juice

Extra virgin olive oil

Salt

Preparation

Wash the eggplant and cut it into cubes. Heat a pan with a drizzle of extra virgin olive oil, add the eggplant, salt, and cook it for 5-6 minutes over high heat, turning with a spoon so that it does not burn. When the cubes are well browned, turn off the heat and set aside. Chop the onion together with the garlic and chili, and fry them in a pan with extra virgin olive oil and a small handful of cumin seeds. Add the chickpeas (drained from their liquid), and after a couple of minutes add the tomato pulp. If you have fresh copper tomatoes, you can blanch them in boiling water, peel them and use them instead of the ready-made pulp. Season with salt and cook for 5 minutes, then add the eggplant. Cover the pan and continue cooking over low heat, until the tomato has shrunk a little. A moment before turning off the heat, sprinkle with chopped parsley (or coriander if you like), and sprinkle with a few drops of lemon juice. Chickpeas and eggplant in a pan with spicy sauce are ready, excellent as a side dish, to fill croutons, or even to season a rustic first course!