Spiced Roast Aubergine with Chickpeas

A hearty veggie dish to warm your heart.

Aubergines are possibly one of my favourite vegetables. They have this meaty texture that soaks up flavours instantly.

When you roast them, something magical happens as they become meltingly soft and succulent. Pairing these with chickpeas cooked in rich stock and tahini yoghurt brings you a dish that is flavourful and packed with the good stuff.

The ingredient list looks extensive but there are somethings that are not completely essential so i've put them as optional. Pick and choose what you wish to make this dish your own.

If you love this vegetable as much as I do then this is the dish for you.

Spiced Roast Aubergine with Chickpeas

Serves 4

Ingredients

• 2 aubergines

• 1 tbsp olive oil

• 2 tsp cumin

• 1 clove garlic crushed (or 1 tsp garlic granules)

• 1 tsp smoked paprika (optional)

• 450 ml vegetable or chicken stock (1 stock cube in 450 ml boiling water)

• 1 tin chickpeas (400g)

• 250 ml yoghurt

• 1 tbsp tahini

• 1 tsp lemon juice

• 1 handful chopped coriander (optional)

• Chilli flakes (optional)

• Salt and pepper

(notes, substitutions and variations below the method)

Method

1. Preheat the oven to 200oC/180oC (fan). Slice the aubergines in half lengthways in an oven dish. Score the aubergines with deep criss-cross scores.

2. Rub the olive oil into the aubergines, then rub in the cumin, garlic, paprika (if you’re using it) and salt and pepper.

3. Carefully pour the stock into the dish, so it comes about 1cm up the sides of aubergines. Add the chickpeas into the dish too so they are submerged in the stock.

4. Place in the oven for 40 minutes, or until the aubergines are soft. Check it towards the end to make sure the stick hasn’t completely evaporated and add more water if needed.

5. Meanwhile mix together the yoghurt, tahini and lemon juice. Season with salt and pepper.

6. Remove the aubergines from the oven, spoon over the yoghurt mixture and sprinkle with coriander and chilli flakes. Serve with couscous or rice.

Notes, substitutions and variations

• Chickpeas: you can also use butter beans, or any similar beans. Lentils also work well.

• Tahini: If you haven't got tahini, try it with a nut butter. Probably almond would be best, but if not go for peanut butter.

• Chilli flakes: you could also use fresh chilli

• Yogurt: sour cream, creme fraiche or even cottage cheese al work well.