Chickpea Eggplant Dip

Total Time: 9 hrs 30 mins Preparation Time: 8 hrs Cook Time: 1 hr 30 mins

Ingredients

• 2 cups dried garbanzo beans
• 1 carrot, peeled and cut in half
• 1 medium spanish onion, cut in half
• 4 garlic cloves, peeled
• 2 eggplants, cut in half lengthwise
• 1/4 cup olive oil
• 2 birds eye chilies, cut in half (seeded and deveined)
• 2 tablespoons olive oil
• 1 teaspoon harissa
• 1 teaspoon ground cumin

Recipe

• 1 soak the dried chickpeas in cold water for 8 hours, then drain.
• 2 combine chickpeas, carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil.
• 3 reduce the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
• 4 drain, remove carrot and onion, reserving 1 cup of the cooking liquid.
• 5 meanwhile, preheat the oven to 300°f.
• 6 toss the garlic and eggplant with 1.4 cup of olive oil and arrange on a cookie sheet (eggplant with the cut side down) and roast for 40 minutes.
• 7 add the chilies to the roasting pan, cut side down and roast for another 10 minutes. set aside until cool enough to handle
• 8 scoop the flesh from the eggplant and transfer to a blender and then add the roasted garlic and chilies, chickpeas, harissa, cumin, remaining 2 tbsp olive oil, and 2-3 tbsp of the reserved cooking water.
• 9 puree, adding more of the cooking liquid 2-3 tbsp at a time if necessary until it's smooth and creamy.
• 10 serve at room temperature with pita!