Chickpeas & A Recipe

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Chickpea & Aubergine Dip

2 cups dried chickpeas, soaked in cold water for 6-8 hours and drained

1 carrot, peeled and cut up

4 garlic cloves, peeled

2 eggplants, cut lengthwise in half

1/4 cup plus 2 tbsp olive oil

1 tsp Harissa

1 tsp ground cumin

Combine the chickpeas, and carrot in a medium saucepan, add 4 cups water, and bring to a boil. Reduce the heat and simmer until the chickpeas are tender, about 1.5 hours. Drain, and reserve 1 cup of the liquid.

Meanwhile, preheat the oven to 300 degrees F. Toss the garlic and eggplant with 1/4 cup of the olive oil and arrange on a roasting pan, eggplant cut side down. Roast for 50 minutes. Set aside until cool enough to handle.

Scoop the flesh from the eggplant and transfer to a blender. Add the roasted garlic, chickpeas, harissa, cumin, the remaining 2 tablespoons oil, and 2 to 3 tablespoons olive oil, and 2 to 3 tablespoons of the reserved liquid. Puree, adding more of the cooking liquid 2 to 3 tablespoons at a time as necessary, until the mixture is smooth and creamy. Cool & serve with veggies or pita

 

 

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