Served as appetizer. Vegetarian dish. Speciality: Gluten-free, Egg-free, Lactose-free, Low Sodium, Low Cholesterol, Low Sat. Fat diet.
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250 gm dried Garbanzo Beans
500 gm Spanish Onions, peeled and finely chopped
4 Garlic Cloves, chopped
4 Tablespoons Extra Virgin Olive Oil
600 gm Aubergines
1 teaspoon powdered Cumin
Sea Salt, to taste
Fresh ground Pepper, to taste
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Soak the chickpeas overnight in a large bowl of water, to which a pinch of salt has been added. Next morning, discard the water and rinse the chickpeas under cold running water. Sauté the onions and garlic until they are soft but not browned at all, in about 1 tablespoon of the olive oil in a pan. Add the chickpeas, cover with water and bring to the boil. Turn down the heat to a simmer and cook, for anywhere between 30 and 60 minutes, uncovered until the chickpeas are soft and fully cooked. If necessary, keep topping up with boiling water. Strain off the water and set aside. Preheat the oven to 200C°/400°F/Gas 6. Place the aubergines, whole, on an oiled baking sheet and roast them until they are very soft. When they have cooled down enough to handle, remove the skins and mash the flesh in a bowl with a fork. Season with salt and pepper, to taste, stir in the cumin and the chickpeas and mix well so that all ingredients are thoroughly combined. Take a lightly oiled roasting tray (about 25cmx25cmx5cm) and spread the mixture out evenly onto the tray, sprinkle generously with olive oil and bake in the oven for about 30 minutes, or until done.
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