Spicy Chick Peas with Aubergine

In this recipe cooked chickpeas are mixed with aubergine and spices to make a simple and tasty dish. You can serve this dish as a starter with a little warm pita bread or as part of a Mezza or serve it as a accompaniment to a main dish. Any leftovers can be pureed to make a dip, store in a jar covered with a little olive oil in the refigerator for up to 1 week.

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4-6 Portions

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Prep: 15 minutes
Cook: 40 minutes

Ingredients

Aubergine

2 aubergine (about 700g)
Juice 1 lemon
2 tbsp. Tahini
1 garlic clove, crushed finely
2 tsp. cumin powder
1 tsp. paprika
1 pinch salt

Chickpeas

2-3 tbsp olive oil
200g canned chickpeas, drained
1 garlic clove, finely chopped
1 onion, finely chopped
1 tsp ground coriander
1 tsp paprika
3 tbsp finely chopped flat leaf parsley

To Serve

1 tbsp. flat leaf parsley, finely chopped
pinch paprika
slices of warm pita bread (optional)

Method

Aubergine: Place the aubergine's on a moderate barbecue and cook for 20-30 minutes or place in a hot oven. Turn them regularly until they are soft and cooked through.
Peel off the skin while they are still warm and roughly dice the flesh.
Place the aubergine flesh in a bowl with the lemon juice, tahini, garlic, cumin and paprika. Mix together the ingredients together briskly with a fork, so that the ingredients are well distributed and the aubergine should lose some of its form.
Chickpeas: Heat the oil in a large saucepan over a moderate-high heat. When hot add the onions and cook for 1-2 minutes until tender. Stir in the garlic, ground coriander, paprika and chickpeas and cook for 5 minutes, stirring regularly so that the chickpeas are well coated with the spices. Stir in the aubergine mixture and cook for a further 2-3 minutes until the aubergine is hot. Remove from the heat and stir in the chopped parsley.
To Serve: Garnish the dish with the parsley and a pinch of paprika. Accompany with warm pita bread slices (optional). Serve.