Ariso Recipes
40 minutes.
African
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To prepare the moroccan-style eggplant and chickpea stew, start by cleaning and cutting the eggplants into pieces. place them in a bowl of water for soaking until ready for use.
Rinse and soak the chickpeas (garbanzo) overnight. in the morning, pressure cook them with enough water until they are al dente. set aside.
Heat olive oil in a pan, add finely chopped garlic, and saut„© until it turns golden in color.
Add the chopped onions and saut„© until they become translucent.
Drain the soaked eggplants and add them to the pan, saut„©ing for 2 minutes.
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