Moussaka from Greek Island Chickpeas

Moussaka from Greek Island Chickpeas


In a pan lined with oil paste, place the eggplants, sprinkle with olive oil, salt and pepper and bake in a preheated oven at 180 degrees Celsius for 20 minutes.

Mix all the ingredients for the chickpeas together until well combined. Place the eggplants in a pan, put the chickpeas on top and at the end the peppers.

Prepare the béchamel, heat the olive oil, add the flour and mix well. Add the lukewarm broth, salt and pepper and stir until our sauce thickens.

Spread the béchamel on top of the peppers and sprinkle with a little breadcrumb. Bake in a preheated oven at 180 degrees Celsius for about 40 minutes until the surface is golden brown.

Tip: We can put a layer of potatoes together with the aubergines, for four people we will need 4 potatoes cut into thin slices.
  • Time 55'
  • Ingredients 14
  • Portions 4


For the stuffing:
2 packages Greek Island Chickpeas 280g Palirria
2 tbsp. chopped parsley
2 tbsp. olive oil
Juice from a lemon

For the béchamel:
4 tbsp. olive oil
2 tbsp. flour
500ml vegetable broth
Salt Pepper

For the stuffing:
4 eggplants flasks cut into round slices 1 cm.
1 jar of roasted peppers
Olive oil
Salt Pepper

For the surface:
4 tbsp. breadcrumbs