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

  • 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

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.

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