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Eggplant and Chickpea Musakka

Eggplant and Chickpea Musakka – a delicious vegetarian dish, especially when served chilled from the fridge. It can be enjoyed as a main course or a side, and pairs beautifully with vegetables, especially sweet peppers.

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2 ½ cups whole chickpeas1.5 kg small black eggplants2 medium dry onions4 large tablespoons vegetable oil for frying the onions2 tablespoons tomato paste4 cups waterSalt, to tasteClick the following link for more delicious eggplant recipes: How to Make Sheikh Stuffed Eggplant

Step 1

Soak the chickpeas overnight, then wash and boil them until tender; drain and let them cool.

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How to Make Sheikh Stuffed Eggplant