|
||||||||
Chickpeas & aubergine |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
Chickpeas & aubergine
I have half a tin of chickpeas and half an aubergine left over from the cous cous I had the other night.
Any ideas on how to use them up? |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Guest
Join Date: Jun 2005
Posts: 9,415
|
Make a ratatouille with it?
ie Fry onion, garlic, add some chilli flakes, next cube the aubergines and fry in the mixture. Add the chickpeas, half a tin of tomatoes, some tomato puree. Season and let it simmer for about 20 mins. Serve with flat bread or rice and a green salad. |
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Jan 2012
Posts: 2,042
|
Give them to the birds?
|
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Feb 2009
Posts: 1,412
|
I would perhaps use them as healthy snacks. I often roast tinned chickpeas with a bit of olive oil until crunchy, they are a great alternative to nuts.
You could thinly slice the aubergine with a potato peeler and roast to make crisps. Could even add a bit of parmesan to them if you have it. |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Jul 2004
Posts: 4,695
|
Baba ganoush? Chick peas aren't an original ingredient, but would go well mixed in with it.
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
|
make hummus and baba ganoush! Serve with toasted pitta!
|
|
|
|
|
#7 |
|
Inactive Member
Join Date: Nov 2008
Posts: 1,775
|
Try this African flavour and it's ideal for non-meat eaters.
2tbsp olive oil 1 white or red onion, chopped 2 cloves of garlic, crushed Aubergine, roughly diced Red or white wine if you have Cup of water Chickpeas drained Chopped tomatoes ˝tsp ground cinnamon 1 Pepers, any colour Coriander leaves, chopped Flat bread and plain yoghurt, to serve Heat the oil in a frying pan and gently fry the onion, garlic and aubergine for about 10 minutes until softened. Stir in the wine, water, chickpeas, tomatoes, cinnamon, and season with salt and pepper. Bring to a simmer and let it bubble away for about 10 minutes. stir in the coriander. serve in bowls, with warm flatbread and a spoonful of yoghurt on the side.
|
|
|
|
![]() |
|
All times are GMT. The time now is 22:34.


