Chickpea Lentil Stew

Ingredients

• 1 eggplant
• 100 g chickpeas
• 100 g Red lentils
• 1 red bell pepper
• 0.5 tsp paprika powder
• 1 tsp ground cumin
• 1 tsp harissa
• 1 tsp ground coriander
• 2 tbsp clarified butter
• Salt
• 2 Tomatoes
• 4 tbsp chopped peanuts
• 3 eggs
• cumin for sprinkling

Instructions

1. 1.

   Wash chickpeas and soak in water for 2 hours. Rinse lentils thoroughly. Wash, trim, halve, seed, peel off white skin of bell pepper and dice into small cubes. Wash eggplant, remove stem base, dice finely and salt.

2. 2.

   Boil tomatoes briefly, cool, peel, quarter, seed and dice into small cubes.

3. 3.

   Heat clarified butter in an oven-safe pan, add spices, sauté slightly, add legumes, stir for a moment, then pour in about 1 l water and bay leaf, cover and cook over medium heat until vegetables are tender, stirring occasionally; add more water if needed. Finally fold in peanuts and simmer briefly, season, set aside. Whisk eggs together, fold in some of the stew mixture into the eggs, then stir everything quickly into the cooled mass, cover with foil. Transfer to a preheated oven at 200 °C and bake for about 30 minutes.

4. 4.

   Serve hot or warm, sprinkled with cumin.