The smoky flesh of the aubergine makes a fantastic base for this super simple meal with Chickpeas and Olive Oil. The ingredients work perfectly together for a much richer flavour.
Preparation time 10 minutes
Serves 2
Cooking time 55-60 minutes
Gluten-free | Vegetarian | Vegan
Ingredients:
- 2 medium aubergines
- 40 ml Azada Extra Virgin Olive Oil
- 1 teaspoon smoked sweet paprika
- ½ teaspoon cumin seeds, lightly toasted
- 1 clove garlic, crushed
- 400-gram jar chickpeas, drained and rinsed
- Freshly ground sea salt and ground pepper
- 1 cup thick plain yoghurt
- 2 tablespoons cumin-coriander powder
- 2 spring onions, thinly sliced
Preparation:
Preheat the oven to 180°C (fan) / 200°C (conventional) / Gas mark 5 / 375°F. Using a fork, prick each aubergine a few times and place on a baking tray. Bake for about 45 minutes, or until they are very tender. Leave to cool for 10 minutes. Heat Azada’s Extra Virgin Olive Oil in a frying pan and stir in the spices and garlic. Season and cook for 2 minutes then add the chickpeas and allow to warm through for about 5 minutes. Place the aubergines on plates, score down the centre and top with the chickpeas. Spoon the yoghurt over the top, sprinkle over the cumin-coriander powder and spring onions.
Chef’s Tip
Roasted courgette also works a treat if you don’t want the aubergine.
Anisha Fernandez 