Vegetarian Mousakka M Chickpeas

Ingredients for Vegetarian Mousakka M Chickpeas

Instructions for Vegetarian Mousakka M Chickpeas

To prepare the Vegetarian Mousakka M Chickpeas recipe, please follow these instructions:

This is a law that requires some preparation, but it is heavenly.
* Chickpeas and beans should be left in water for 10-12 hours and boiled (in clean water) for about an hour later. I always cook beans and chickpeas in large portions as I freeze. Chickpeas increase the weight about 2.2 times after bleeding and boiling. -so if you start with uncooked chickpeas, you only need about 70g.

Cut the eggplant in half a centimeter thin slices, sprinkle them with salt and put them in a dish (or one if you have a big one) they must pull an hour to get the slightly rancid taste out; You can just cut them and put them in. It just makes the back time longer, the more water and the dish tastes barely so "round" -I think personally I'd rather water them out than using them directly!

Chop onion and garlic and chop it in a pan at low temperature in the oil. Add tomatoes, mint leaves, cumin and chickpeas and simmer for about 10 minutes.
Wash the aubergines; Otherwise you have a very salty dish: o) I forgot it the very first time i like ... 15-17 years old tried me. It was also my first meeting with aubergines and it was a while before I tried again .... Cut the potatoes into thin slices. Put the chickpea sauce in a thin layer in a refractory dish, cover with a layer of aubergines and thinly sliced ​​potatoes. Sprinkle with salt. Repeat with sauces, aubergines and potatoes.

Sprinkle the ricotta with skins and eggs and tear some fresh mashed potatoes in. Put it in a layer over the last layer of potatoes and put it in the oven at 175 degrees C hot air for about 45 minutes.
Server with a good mixed coarse salad for.


tips:
See pictures and more recipes on livskrusninger.dk Energy per. 100 g .: 70 kcal Carbohydrate 6.3 g Protein 4.7 g Fat 2.9 g Dietary fiber 0.8 g