Baked aubergine with tahini and spiced chickpeas

Name: Baked aubergine with tahini and spiced chickpeas
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 2 aubergines, halved lengthways; 3 tbsp olive oil; 400g tinned chickpeas, drained, rinsed and patted dry; 1 tsp ground cumin; 1 tsp smoked paprika; 3 tbsp tahini; 1 lemon, juiced; 1 garlic clove, crushed; 4 tbsp water; 1 tbsp flat leaf parsley, chopped

Soft roasted aubergine halves topped with crisp spiced chickpeas and a lemony tahini sauce.

Time55 min
LevelEasy
Costabout £1.05 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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2aubergineshalved lengthways
3 tbspolive oil
400 gtinned chickpeasdrained, rinsed and patted dry
1 tspground cumin
1 tspsmoked paprika
3 tbsptahini
1lemonjuiced
1garlic clovecrushed
4 tbspwater
1 tbspflat leaf parsleychopped

Method

1
Heat the oven to 200°C (180°C fan). Score the aubergine cut sides and brush with 2 tbsp oil. Roast cut side down for 30 minutes until soft.
30 min
2
Toss the chickpeas with the cumin, paprika and 1 tbsp oil. Add to the tray for the last 20 minutes.
20 min
3
Whisk the tahini, lemon, garlic and water into a smooth sauce.
4
Turn the aubergine over and spoon over the chickpeas.
5
Drizzle with the tahini sauce and scatter with parsley.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.