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Ingredients (4 servings)
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2 Stk. Melanzani
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400 g Kichererbsen
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400 g Chinakohl
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1 Stk. Zwiebeln
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1 Stk. Zitronen
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30 ml Olivenöl
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Salz, Pfeffer, Kreuzkümmel, Paprikapulver
Preparation
- Wash and dice the eggplants, cut the Chinese cabbage into strips, and finely chop the onion. Rinse the chickpeas in a sieve.
- Heat olive oil in a large pan and fry the eggplant cubes until browned all over.
- Add the onion and chickpeas, season with cumin and paprika powder, and fry for about 5 minutes.
- Fold in the Chinese cabbage and let it wilt briefly. Season to taste with lemon juice, salt, and pepper.
