This dish is a creation from Niloufer's Kitchen specially made for The Fezana Journal. A version of our chola that the people of the sub-continent continue to enjoy worldwide in most Indian restaurants. This recipe has been created with the subtle flavours of Persian Cuisine. Best eaten as a side dish on its own or served as a dip with crisp mini savoury puris. Hope you and your family can enjoy it for your Yalda festivity table.
1 tbsp oil
12oz/ 350ml chickpeas, drained and washed from a can
1/2 cup crushed onion
1 cup crushed fresh tomatoes
1 tbsp brown sugar
1 1/2 tsp advieh spices
4 crushed garlic cloves
1 tsp salt
2 cups roasted chopped eggplant, can be from a bottle or deli
2 tbsp fresh mixed herbs, finely chopped
1 tsp dried mint
In a pan heat the oil and saute the crushed garlic and onion until it gets a slight pinkish hue. Add the chickpeas. Now toss in the advieh, salt, tomatoes and eggplant. Mix well. Cover and lower the heat. Cook for 30 minutes or until all the liquid has almost evaporated. It should be moist. Add the fresh herbs. Mix and serve. Sprinkle with crushed dried mint and serve.
Add 1 tbsp zereshk berries for colour.
Use your favourite fresh herb, corriander, oregano, thyme, basil or mint.
To roast the eggplant, wash and halve into two. Apply a little oil and a sprinkle of salt. Leave the cut side downward a and roast in a 350F/180C hot oven for 45 minutes. Turn the oven off and leave to cool for another 30 minutes or until soft. Scoop it out and roughly chop.
Optionally, serve nice crisp puris.
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