Tocăniță de post cu năut și vânătă

Name: Tocăniță de post cu năut și vânătă
Ingredients: 150 g dried chickpeas; 1500 ml water; 1 small eggplant (250 g); 1 large onion (200 g); 3 tablespoons oil; 2 bay leaves; 2 teaspoons sweet paprika; 200 ml tomato juice; 2 teaspoons salt

Season - Tocăniță de post cu năut și vânătă by Lorena P. - Recipia

Tocăniță de post cu năut, a Romanian lenten stew in which the chickpeas soaked overnight simmer slowly with onion and eggplant. The eggplant melts into the sauce during the 45 minutes of simmering and thickens it, so the stew comes out thick, not watery. I leave it thicker than seems right, because it thins out on the plate. Prep: 20 minutes. Cooking: 135 minutes. Resting: 120 minutes. Total time: 275 minutes. Servings: 4. About 270 kcal and 9 g protein per serving.

Ingredients

150 g dried chickpeas
1500 ml water
1 small eggplant (250 g)
1 large onion (200 g)
3 tablespoons oil
2 bay leaves
2 teaspoons sweet paprika
200 ml tomato juice
2 teaspoons salt

Preparation

1. Soak the chickpeas in water for at least 2 hours, preferably overnight in the fridge. 2. Char the eggplant directly on the stove, turning it now and then, for about 10 minutes, until the skin is blackened all over. Peel it, leave it to drain in a colander and chop it roughly. 3. Drain the chickpeas and cook them in 1500 ml fresh water. Boil for 60 minutes, until soft. 4. Meanwhile, finely chop the onion and fry it in 3 tablespoons of oil in a pan for 5 minutes, until glassy. 5. Add the fried onion to the chickpeas in the same pot, then add the chopped eggplant. The tocăniță simmers for another 45 minutes. 6. Add the 2 bay leaves, 2 teaspoons of sweet paprika, 200 ml tomato juice and 2 teaspoons of salt. Simmer for 15 more minutes.

Notes

The tocăniță keeps up to 3 days in the fridge, and it thickens further the next day. I serve it warm, with a slice of bread to wipe up the sauce from the plate. If you want it gluten-free, replace the bread with mămăligă (Romanian cornmeal porridge), and the recipe stays lenten, with no animal products. Choose firm, glossy, heavy eggplants, because older ones are more bitter. If the sauce is too watery at the end, leave the stew uncovered for 10 minutes on low heat, and if it sticks to the bottom, add a glass of hot water.

Frequently asked questions

What can I use instead of eggplant?

Roasted pumpkin, 250 g cut roughly, takes its place, but the stew comes out sweeter and less thick.

Why do the chickpeas stay hard after an hour of boiling?

Older chickpeas may need another 20 to 30 minutes of boiling after the 60 in the recipe, until they are fully soft.

Can I use canned chickpeas?

Yes, a 400 g jar of drained chickpeas is added over the fried onion and eggplant, then the stew simmers for 15 minutes, until it is well heated and thickened.

Which paprika should I choose if I want a sharper flavor?

Hot paprika, instead of the sweet one, gives a sharper taste. Use half the amount, that is one teaspoon, and taste before you finish salting.

What do I do if the tomato juice is already salted?

Reduce the salt to 1 teaspoon and taste the stew after the 15 minutes of simmering, before you take it off the heat.