Chakchooka
Created by dienia b on October 30, 2015
- Servings: 4
- Prep Time: 9m
- Cook Time: 2h
- Recipe #21527
Ingredients
- 1 1/2 pound eggplant (1 large eggplant)
- 3 garlic cloves, minced
- 1 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 6 tablespoons olive oil
- 1 can (15 ounce) garbanzo beans (chickpeas, reserve some of the liquid)
- 2 whole lemon
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 tsp curry powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
How to Make
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Step 1: Eggplant: It's best prepared whole on a grill, turning often until skin is charred and pulp tender so that it has a smoky flavor.
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Step 2: However you can also prick the eggplant on all sides with a fork, cover with aluminum foil, and bake for an hour at 400 degrees F.
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Step 3: Remove eggplant when done and scoop out pulp.
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Step 4: Mash in a bowl or food processor, but make sure you retain some body and texture. DO NOT mince.
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Step 5: Add minced garlic cloves, mix well, let stand.
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Step 6: Dice onions and peppers and sauté in olive oil until tender. Add eggplant mixture and chickpeas with some of the liquid. Add lemon juice of 1 1/2 lemons. Add seasoning, mix well and cover.
How to Make
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Step 7: Cook over low heat for 30 minutes.