Course Appetizer, Lunch, Fundamental Course, Aspect Dish
Delicacies Lebanese, Center Japanese
Prep Time 10 minutes
Prepare dinner Time 45 minutes
Complete Time 55 minutes
Servings 4 servings
INGREDIENTS
4 aubergines chopped into 1″ cubes
2 tbsp further virgin olive oil
2 tbsp za’atar
15 g (1/2 bunch) mint leaves solely
15 g (1/2 bunch) coriander stalks & all
2 tbsp pomegranate seeds
FOR THE HUMMUS
1 400g can chickpeas drained & rinsed
1 massive clove garlic peeled
1 heaped tbsp tahini
1.5 tsp cumin
1 tsp turmeric
juice of ½ a lemon
2-3 tbsp further virgin olive oil
sea salt & freshly floor black pepper
FOR THE SPICY CHICKPEAS
1/2 tsp cumin
1 tsp turmeric
½ tsp chilli powder
2 tbsp further virgin olive oil
1 400g can chickpeas drained & rinsed
INSTRUCTIONS
1. Preheat the oven to 180°c fan assisted/200°c/390°f.
2. Place the cubed aubergine into a big bowl and add the olive oil, za’atar and an enormous pinch of salt and pepper. Combine all the pieces collectively, then pour the aubergine out between two baking trays. Roast within the oven for 40-45 minutes, or till tender throughout.
3. In the meantime, make the hummus. Add all of the substances right into a meals processor together with 1 tsp of sea salt, an enormous pinch of black pepper and a small sprint of water. Mix till clean, including somewhat extra olive oil if wanted. Style and regulate the seasoning.
4. To make the spicy chickpeas, combine collectively the cumin, turmeric and chilli powder with a couple of pinches of salt in a small bowl. Warmth a frying pan over a excessive warmth and add the olive oil. As soon as scorching, pour the chickpeas into the pan and stir steadily for 4-5 minutes, or till they’re golden and crispy. Take away the pan from the warmth and instantly stir within the spice combine to coat all of the chickpeas.
5. As soon as the aubergine has roasted, tip all of the chunks again into a big bowl. Finely chop each the mint and parsley, then add it into the aubergine together with somewhat drizzle of additional virgin olive oil. Combine nicely to mix.
6. To serve, unfold the hummus out over a platter or between plates, add the aubergine on prime, then sprinkle with the spicy chickpeas and pomegranate seeds.
