Main Ingredients:
Chickpeas: about 300g; Hot dogs: 2 pieces.
Additional Ingredients:
Large tomato: 1; Minced ginger: 1/2 tbsp; Minced garlic: 1/2 tbsp; Chopped dried shallots: 1/2 tbsp; Cilantro: 2 sprigs.
Seasonings:
Tomato sauce: 2 tbsp; Ketchup: about 1/2 cup; Soy sauce: 2 tbsp; Brown sugar: 3+ tbsp; Salt: 1/2 tsp; Ground pepper: 1/3 tsp; Cornstarch: 1/2 tbsp.
Taste: Sweet and Sour; Cooking Method: Braised; Cooking Time: One hour; Difficulty: Moderate.
Step-by-Step Cooking Instructions for Eggplant Chickpeas in Tomato Sauce
Rinse the chickpeas and place them in a pressure cooker with water just covering the beans;
Cook the chickpeas in the pressure cooker for 30 minutes;
While the beans are cooking, prepare the ingredients by dicing the tomato, hot dogs, and cilantro, and mincing the ginger, garlic, and dried shallots;
After the time is up, drain the cooked chickpeas and let them air dry;
Heat oil in a pan, stir-fry the chickpeas until dry, then set aside;
Add about 1 tbsp of oil to the pan, add the diced hot dogs, and stir-fry until fragrant;
Set the hot dogs aside, add minced dried shallots, garlic, and ginger to the pan, and sauté until fragrant;
Add the diced tomatoes and stir-fry for a moment;
Push the ingredients to the side of the pan, pour in the tomato sauce, and stir-fry until fragrant;
Add the chickpeas, stir-fry;
Add about 1/2 cup of ketchup, mix well, add 2 tbsp of soy sauce, about 3 tbsp of brown sugar (or more), 1/2 tsp of salt, 1/3 tsp of ground pepper, mix well and adjust the taste to your liking, then add a mixture of 1/2 tbsp of cornstarch and 2 tbsp of water, stir well;
Sprinkle chopped cilantro on top and serve. Enjoy!
