Vegan Recipe: Baked chickpeas with eggplant, zucchini and tomatoes
Vegan Recipe baked chickpeas with eggplant, zucchini and tomatoes
This vegan recipe is very simple to do but takes some time. Being a nut is a boil that boils hard, so the date recipe lasts so long. That his boil does not boil for hours, puts himself in the water in the morning and will boil in the morning in 15 minutes. This recipe is as simple as it is so delicious. Because of the baking, the nut will get a slightly crisp state, will absorb the juice and all the flavors of tomatoes, eggplant and cucumber which will finally give it a fantastic good taste that makes you close your eyes of pleasure. Try this vegan recipe right now!
300 grams of boiled chickpeas
200 grams of eggplant
200 grams of zucchini
200 grams of tomato
100 grams of onion
Prepare your time from time to time. Soak it in the morning and it boils for 15-20 minutes.
Will straining the tofu more (making it more firm) make the tofu less fatty?
Cut eggplants into cubes
Cut the onion into the rings and then remove them with the hand.
Cut the zucchini into cubes
Put in baking mold chickpeas with a little water in which it boiled. Put the rest of ingredients. Add some salt, black pepper and oil on top.
Roll in 60 minutes, 220 degrees Celsius
Put on the plate and savor