Spicy Chick Peas with Aubergine
In this recipe I fry 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.
Portions: 4-6 Portions
Preparation: 15 minutes
Cooking: 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.