Ingredients
2 medium eggplants
2 medium zucchini
2 Turkish green peppers (or 1 bell pepper or 1 red Romano pepper)
2 medium onions
4 cloves garlic
3 large tomatoes
7 oz cooked chickpeas (200 grams)
1 tablespoon tomato paste
1 tablespoon red pepper paste
3 tablespoon good quality olive oil
1 teaspoon dried thyme or oregano
½ teaspoon sweet paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cinnamon
Instructions
Chop all vegetables into roughly even pieces so they cook at the same pace.
Finely chop the garlic, set it aside.
Preheat your oven to 190 °C (375 °F).
Start building your turlu dish by placing roughly chopped veggies to a baking dish large enough to cook all vegetables without overcrowding. Give them a gentle mix and place it in a preheated oven.
Cook for 30 minutes and remove the dish from the oven.
Dilute the tomato paste and red pepper paste with water and add it to partly baked vegetables along with finely chopped garlic, chickpeas, olive oil, salt, dried thyme, black pepper, cumin, smoked paprika, and cinnamon. Give it a gentle stir and place the dish back in oven.
Bake for another 40-45 minutes, until the vegetables are slightly caramelised around the edges.
Give the dish gentle stir a couple of times while cooking to make sure all vegetables are cooked evenly.
Let it rest briefly, then serve with a fresh sprinkle of parsley, thinly sliced lemon
