Ingredients:

– 150g dry chickpeas
– 300g tomatoes
– 250g onion
– 3 garlic cloves
– 100ml olive oil
– 2 tsp paprika (powder)
– a little ground pimento (optional)
– pinch of cinnamon
– salt
– black or white pepper
– 150g eggplant
– 1 paprika/peperoni
– 100g of celery root, carrots and zucchini
– 1.5L of vegetable broth (which I forgot to add… ;) )
– 1/2 bunch of parsley and coriander (which I forgot to buy… ;)))

Cooking:

Soak chickpeas overnight in plenty of water. The next day, drain and cook the chickpeas in the new water for about 90 minutes, then drain.
Make a cross cut on the tomatoes and pour boiling water -> remove the skin. Cut in half and remove the green stem.
Peel onion and garlic and finely chop. Fry in oil, add seasonings and simmer for a few more minutes.
Wash all other vegetables and cut together with tomatoes. Add vegetables to onions and fry for 3-4 minutes.
Add broth and simmer for another 8-10 minutes.
Add chickpeas and sprinkle with herbs.

Enjoy your meal!