Tahini roast aubergine with spiced rice and chickpeas
Soft roasted aubergine under a lemony tahini drizzle, on warm spiced rice with crisp chickpeas.
- Time50 min
- LevelEasy
- Costabout £1.45 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine with 3 tbsp oil on a large tray. Roast for 20 minutes.
20 min - 2
Pat the chickpeas dry and toss with the rest of the oil and half the cumin. Add to the tray and roast for 15 minutes more, until the aubergine is golden and soft.
15 min - 3
Meanwhile, rinse the rice and cook in boiling water with the cinnamon and the rest of the cumin for 10 minutes. Drain.
10 min - 4
Whisk the tahini, lemon juice, garlic and 5 tbsp cold water until smooth and pourable.
- 5
Pile the rice onto plates, then the aubergine and chickpeas. Drizzle with the tahini and scatter with sesame seeds and 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.