INGREDIENTS
- Stew:
- – 3 julienne onions.
- – 3 burnt eggplants and take away the pulp.
- – 1 roasted purple bell pepper.
- – Cumin.
- – Peppers.
- – Two cloves of garlic.
- – Crushed tomato 1 bottle.
- – Already cooked chickpeas 250 g.
- – Cilantro.
- – Soy to complete.
- – Widespread oil.
- Pan:
- – Flour 500 g.
- – Water 250 cc.
- – Oliva 20 cc.
- – Sal 15 g.
- – Dry yeast 10 g.
Spectacular chickpea stew recipe with home made bread to get pleasure from this winter
PROCEDURE:
For the stew:
1. Sauté the onion and garlic with slightly olive, barely golden.
2. Add the eggplant pulp and the roasted bell pepper in strips.
3. Add the crushed tomato, prepare dinner and season. Add the chickpeas and season.
4. End with slightly soy and chopped cilantro.
For the bread:
1. Knead all of the substances and procure a clean dough.
2. Separate the dough into 50 gr buns and ball them.
3. Let it relaxation for 20 minutes and stretch.
4. Cook dinner on a highly regarded griddle or frying pan till golden on either side.
5. Serve the stew with the breads.
