Murabyan vegan

Ingredients for 4 servings:

• 400 g chickpeas
• 120 g capers
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp coriander
• ½ tbsp ginger
• 1 large tomato(s)
• 2 tsp sea salt
• 1 tbsp oil
• pepper
• 750 ml water
• 400 g rice
• 3 tbsp oil
• 1 onion(s)
• ½ tsp cardamom
• ½ tsp black pepper
• ½ tsp curry powder
• ½ tsp turmeric
• ½ tsp garlic powder
• ½ tsp coriander powder
• 2 tsp lime juice
• 1 garlic clove(s)
• 500 g eggplant(s)
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 50 minutes

Rice dish from Kuwait

For the topping, cut the eggplant into thumb-sized pieces the day before and marinate with the spices, lime juice, and plenty of salt. Leave to stand in the refrigerator overnight. For the main course the next day, dice the onion, garlic, tomato, and ginger. Drain the chickpeas and capers and puree them in a blender. Heat the oil in a saucepan and fry the onions until golden brown. Add the garlic, ginger, coriander, and pepper. Sauté briefly, then add the chickpea and caper mixture and the tomatoes. Simmer for 10 minutes over medium heat. Then add water and salt and mix everything together. Reduce the heat and simmer until the water is absorbed. Be sure to taste the rice to see if it’s cooked; if not, add more water. While the rice is cooking, prepare the topping. Dice the onion and garlic and fry in oil until golden brown. Then add the eggplant and fry until it has reduced in size, but at the latest when the rice is cooked.