Chickpeas with aubergines

Pot Oval 3.5lt
Pot 3.5lt 24cm + seq quick
Cooking time: 90’
6 portions
Ingredients
250gr chickpeas, soaked overnight
250ml water
1kg aubergines
300gr tomato puree
½ bunch of parsley
½ bunch of dill
10 cherry tomatoes
1 leek, thinly chopped
2 spring onions, thinly chopped
1 red onion, mashed
4 garlic cloves, mashed
6 tablespoons extra-virgin olive oil
Himalayan salt
Freshly ground pepper
20gr water
Chives to serve
Execution
• In the 3.5lt pot add, water, and salt.
• Over high heat, close with the seq quick.
• Set the audiotherm for 20’ on the ‘turbo’ sign.
• When the first red indicator reached the ‘soft’ sign lower the heat.
• Wait till all the indicators return to their original state.
• In a bowl, add the aubergines with salt and leave for 10’, then add the olive oil and garlic and mix well.
• Open the pot, remove the chickpeas, and strain.
• Wash the pot and line the bottom with baking sheet and add the aubergines.
• Over low heat, add the navigenio upside down on the last field.
• Remove the aubergines and wash the pot.
• Over medium heat, sauté the onions and leek.
• Add the tomato puree and all the remaining ingredients, except the chickpeas and aubergines.
• Close with the seq quick and set the audiotherm for 10’ on the ‘turbo’ sign.
• When the first red indicator reached the ‘soft’ sign, lower the heat and cook for 10’ on the ‘turbo’ sign.
• Wait till all the indicators return to their original state.
• On the oval pot add the chickpeas, sauce, and aubergines.
• Over medium heat, when the first green indicator reached the red sign lower the heat.
• When the green indicator reached the 2nd red sign, cook for 10’.
Enjoy!
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