Chickpea Moussaka

Ingredients for 4 servings:

• 125 g chickpeas, soaked overnight
• 375 g eggplant(s)
• 375 g potatoes
• 1 tbsp olive oil
• 1 onion(s), finely diced
• 2 cloves garlic, crushed
• 1 can of tomatoes (400 g)
• 2 tsp oregano
• 1 tsp mint, chopped
• 1 tsp cumin
• 150 ml yogurt
• 1 egg(s), beaten
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Cook the chickpeas for about 1 hour, until tender. Pierce the eggplant all over with a fork and bake at 180°C for 20 minutes. Let cool, then slice. Boil the potatoes and cut into thick slices. Sauté the onion and garlic in oil. Add the tomatoes, mint, oregano, and chickpeas and simmer for 10 minutes. Season well with salt and pepper. Alternate layers of eggplant, potatoes, and tomato sauce in a greased baking dish, then top with the sauce. Mix together the cumin, yogurt, and egg and pour over the moussaka. Bake at 180°C for 30 minutes.