- Serves2
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Ingredients
- 1 Essential Aubergine, cut into 3-4cm wedges
- 2 tbsp olive oil
- 400g can Essential Chickpeas, drained and rinsed
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ unwaxed lemon, zest and juice
- 2 tbsp Cooks' Ingredients Tahini
- ½ tsp maple syrup or agave
- 1 clove/s garlic, finely grated
- 200g Waitrose No.1 Dulce Deliciosa Vine Tomatoes, halved
- 2 Essential Salad Onions, finely sliced
- ½ x 25g pack flat leaf parsley, roughly chopped
- Pitta bread, warmed, to serve (optional)
Method
Preheat the oven to 220°C, gas mark 7. Toss the aubergine with 1 tbsp oil, season and spread over a large baking tray. Roast for 10 minutes. Meanwhile, toss the chickpeas with the remaining 1 tbsp oil, spices and lemon zest. Turn the aubergine and add the chickpeas to the baking tray. Roast for 20 minutes, stirring everything halfway through.
Meanwhile, make the dressing. Mix the tahini in a small bowl with the lemon juice, then whisk in 2-3 tbsp cold water to make a smooth dressing about the consistency of double cream. Stir in the maple syrup or agave and garlic; season and set aside.
To serve, arrange the chickpeas, aubergine and tomatoes on 2 plates. Spoon over the dressing and scatter with the salad onions and parsley. Serve with warm pitta, if liked.
Cook’s tip
Tahini
Think of this paste, which is made from blended sesame seeds, as a seed (rather than nut) butter. It makes fabulous dressings for vegetables, noodles or fish, and can be swirled into brownies or banana bread to delicious effect.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,037kJ/ 490kcals |
|---|---|
Fat | 30g |
Saturated Fat | 4.5g |
Carbohydrates | 28g |
Sugars | 9.2g |
Fibre | 15g |
Protein | 17g |
Salt | 0.3g |