GUISO DE GARBANZOS AL ESTILO GRIEGO

Serves 1
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Directions

  1. 1Chop the onion and cook it in a pot with a little oil until it changes color.
  2. 2Chop the onion and cook it in a pot with a little oil until it changes color.
  3. 3Chop the onion and cook it in a pot with a little oil until it changes color.
  4. 4Cut the eggplant into cubes and add it to the pot along with the chopped garlic and a little salt.
  5. 5Cut the eggplant into cubes and add it to the pot along with the chopped garlic and a little salt.
  6. 6Cut the eggplant into cubes and add it to the pot along with the chopped garlic and a little salt.
  7. 7Cook until the eggplant is well done and add the crushed tomato, cooked chickpeas, black olives and oregano.
  8. 8Cook until the eggplant is well done and add the crushed tomato, cooked chickpeas, black olives and oregano.
  9. 9Cook until the eggplant is well done and add the crushed tomato, cooked chickpeas, black olives and oregano.
  10. 10Cook everything over medium-low heat with the lid on, but leaving a crack for about 35 minutes.
  11. 11Cook everything over medium-low heat with the lid on, but leaving a crack for about 35 minutes.
  12. 12Cook everything over medium-low heat with the lid on, but leaving a crack for about 35 minutes.
  13. 13Prepare the sauce in a bowl, mixing the yogurt, lemon juice, salt and fresh chopped parsley.
  14. 14Prepare the sauce in a bowl, mixing the yogurt, lemon juice, salt and fresh chopped parsley.
  15. 15Prepare the sauce in a bowl, mixing the yogurt, lemon juice, salt and fresh chopped parsley.
  16. 16Rectify with salt if necessary and serve in a plate putting the yogurt sauce on top.
  17. 17Rectify with salt if necessary and serve in a plate putting the yogurt sauce on top.
  18. 18Rectify with salt if necessary and serve in a plate putting the yogurt sauce on top.
  19. 19Add freshly ground black pepper, a little chopped parsley, a splash of olive oil.
  20. 20Add freshly ground black pepper, a little chopped parsley, a splash of olive oil.
  21. 21Add freshly ground black pepper, a little chopped parsley, a splash of olive oil.

Ingredients

  • 400 g garbanzos cocidos
  • 400 g garbanzos cocidos
  • 400 g garbanzos cocidos
  • 2 cebollas moradas
  • 2 cebollas moradas
  • 2 cebollas moradas
  • 1 berenjena
  • 1 berenjena
  • 1 berenjena
  • 4 dientes de ajo
  • 4 dientes de ajo
  • 4 dientes de ajo
  • 800 g tomate triturado
  • 800 g tomate triturado
  • 800 g tomate triturado
  • 85 g aceitunas negras sin hueso
  • 85 g aceitunas negras sin hueso
  • 85 g aceitunas negras sin hueso
  • orégano
  • orégano
  • orégano
  • sal
  • sal
  • sal
  • pimienta negra recién molida
  • pimienta negra recién molida
  • pimienta negra recién molida
  • AOVE
  • AOVE
  • AOVE
  • 3 cucharadas soperas yogur griego
  • 3 cucharadas soperas yogur griego
  • 3 cucharadas soperas yogur griego
  • zumo de limón
  • zumo de limón
  • zumo de limón
  • sal
  • sal
  • sal
  • perejil fresco picado
  • perejil fresco picado
  • perejil fresco picado

Equipment

knifewooden boardpotspoonbowl