Chickpea Moussaka

When we used to lived in Brisbane, (Australia) we went to the Greek Festival every year.  And every year we treated ourselves to a slice of real Greek Moussaka.  It’s such a satisfying dish…why not try making this one for your family.  This is a quick and easy recipe – ideal for when you arrive home at 6 pm and are looking for something to feed the family. This dish is rich in iron, copper, calcium folic acid, and Vitamins A, B1, B2, B6, C, D and E. If you’re in a hurry, just use canned chick peas.

Ingredients

• 125 gram Chick peas, soaked
• 375 gram Egg plant (Aubergine)
• 375 gram Potato, scrubbed
• 1 tablespoon (15 ml) Olive Oil
• 1 onion, peeled and finely chopped
• 2 cloves of garlic, crushed
• 400 gram can of tomatoes, pureed
• 2 teaspoons dried oregano
• 1 teaspoon finely chopped fresh mint
• 1 – 2 tablespoons tomato puree
• soy sauce to taste

For the topping:

• 1 teaspoon cumin seeds
• 150 ml natural yoghurt
• 1 egg beaten

Method

• Drain the chick peas and bring to the boil in fresh water.
• Boil fast for 10 minutes, cover and simmer for 35 – 45 minutes
• Prick and trim the egg plants.  Bake in a preheated oven at 180 degree Celscius for 20 minutes then slice.
• Boil the potatoes until tender, then slice thinly.
• Gently fry the onion for 5- 7 minutes.
• Add the garlic and cook for 1 minute.
• Add the tomatoes, oregano, mint, tomato puree and chick peas.
• Cook gently for 10 minutes, then season well.
• Grease a deep 1 litre ovenproof dish and fill with layers of eggplant, potato and chickpea sauce.
• For the topping, toast the cumin seeds, mix into the yogurt and add the egg.  Spoon over the moussaka.
• Bake in a preheated oven at 180 degrees for 25 – 30 minutes.
• Serve hot and enjoy this most satisfying dish.