Revithada – Roasted chickpeas with eggplants and basil
If you like chickpeas then you should try this amazing recipe because it is both delicious and nutritious! Perfect if you are looking for an easy vegan meal for lunch or dinner. Don’t miss out on this roasted chickpeas Revithada!
Revithada – Roasted chickpeas with eggplants and basil
Prep: Soak overnight / 30m | Cook: 1h 30m | Total: 2h | Serves: 6
Ingredients:
- 500g Chickpeas cooked or canned
- 4 fresh tomatoes, cut into cubes
- 4 eggplants, cut into cubes
- ½ cup basil, finely cut
- 1 tsp turmeric
- 1 tsp smoked paprika
- 2 lemons, their juice, divided
- 4 Tbsp Olive oil
- 2 pinch of Salt
- Black pepper, freshly ground
Instructions:
- Soak the chickpeas overnight or for 8 hours.
- The next day wash them well, drain them, and boil them for 1h* on a pressure cooker or about 2 hours simmering on a normal pot.
- Cut the eggplants and the tomatoes into cubes and finely cut the basil.
- Add the cubed eggplants in saltwater** for 30m.
- Add the cooked chickpeas to a baking tray with all the other ingredients, the juice of one lemon, and 1 cup of chickpea juice or plain water.
- Bake on a preheated oven at 400F /200C on the lower rack for 1h 30m.
- Add the juice of 1 lemon and enjoy!
Notes:
- * How to cook Chickpeas with a pressure cooker: When your pressure cooker starts to whistle, turn the heat off the let it cook for 1h on the stovetop. More info on how to cook chickpeas you can find here.
- ** I soak the eggplants in salted water for two reasons. 1st it prevents them from oxidizing (turning brown) and 2nd it removes the bitterness of the eggplants.
- Recipes, Healthy, Vegan
- basil, black pepper, chickpeas, eggplants, lemon juice, olive oil, smoked paprika, tomatoes, turmeric
- MEAL: Lunch
- COURSE: Main
- CUISINE: Mediterranean
- Recipe by: Christina Karagianni
Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!
