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garbanzo beans carrot Spanish onion garlic eggplants olive oil chilies olive oil harissa ground cumin
Viewed: 20 - Published at: 9 years agoIngredients
- 2 cups dried garbanzo beans
- 1 carrot, peeled and cut in half
- 1 medium Spanish onion, cut in half
- 4 garlic cloves, peeled
- 2 eggplants, cut in half lengthwise
- 1/4 cup olive oil
- 2 birds eye chilies, cut in half (seeded and deveined)
- 2 tablespoons olive oil
- 1 teaspoon harissa
- 1 teaspoon ground cumin
Method
- Soak the dried chickpeas in cold water for 8 hours, then drain.
- Combine chickpeas, carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil.
- Reduce the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
- Drain, remove carrot and onion, reserving 1 cup of the cooking liquid.
- Meanwhile, preheat the oven to 300°F.
- Toss the garlic and eggplant with 1.4 cup of olive oil and arrange on a cookie sheet (eggplant with the cut side down) and roast for 40 minutes.
- Add the chilies to the roasting pan, cut side down and roast for another 10 minutes. Set aside until cool enough to handle
- Scoop the flesh from the eggplant and transfer to a blender and then add the roasted garlic and chilies, chickpeas, harissa, cumin, remaining 2 tbsp olive oil, and 2-3 tbsp of the reserved cooking water.
- Puree, adding more of the cooking liquid 2-3 tbsp at a time if necessary until it's smooth and creamy.
- Serve at room temperature with pita!
