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Categories:Viewed: 42 - Published at: 6 years ago
Ingredients
- 1 large onion, coarsely chopped
- 1/2 c. vegetable oil
- 1/2 c. dry chickpeas, soaked overnight
- 3 c. water
- 1 large eggplant
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cinnamon
- 4 large, ripe tomatoes, diced or 1/4 c. tomato paste
Method
- Place onion and oil in saucepan.
- Cook until onion is golden brown.
- Add drained chickpeas and water.
- Cook until peas are tender (approximately 30 minutes).