Chickpeas with eggplants in the hull


Traditional, rustic exceptional delicious healthy and fasting dish that we love and yet it is forgotten. So let us remember this wonderful dish that generations and generations have grown up with, and incorporate it into our daily lives.


  • 500 g chickpeas soaked from the previous night
  • 3-4 aubergines cut into medium slices
  • 2 dried onions cut into thin slices
  • 3 cloves garlic cut into fillets
  • 400 g of crushed tomatoes
  • 400 gr vegetable broth 
  • 2 tablespoons tomato paste
  • ½ κ γ sweet paprika
  • Olive oil
  • Salt Pepper


After straining, rinse and drain the chickpeas, put them to simmer in a saucepan for about an hour. While the chickpeas are boiling, cut the aubergines into a medium bowl, put them in salted water for about half an hour to separate them. Then drain them well, and fry them. Transfer them to absorbent paper. In a saucepan, sauté the onion in a little olive oil together with the pulp, then sauté the garlic and then add the tomato. salt and pepper and paprika

When the chickpeas are ready, before I strain them, I "steal" some of their water and make my vegetable broth.

Then put the chickpeas in the hull, with the sauce and vegetable broth.

Bake in a preheated oven at 180The for half an hour with a lid and then remove the lid and continue baking for another half an hour until the chickpeas are browned. 

If we are not fasting, serve with grated feta cheese and olive oil on top.

  • I prefer to grill the aubergines than to fry them. The food becomes lighter. Here we present the traditional recipe
  • The cooking and baking times of this particular dish are relevant because you always depend on how hot the chickpeas are.
  • In Epirus it is served with fried sausage and plenty of red wine.
  • You can also offer it as an appetizer.

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