Serves 8
Ingredients
1 large aubergine
400g tin black chickpeas
200g cherry tomatoes
1 tablespoon flaked, toasted almonds
1 bunch coriander, chopped
2 cloves garlic, grated
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1 lemon
Red wine vinegar
Olive oil
Salt and pepper
Method
To bake the aubergine, place it on a wire rack in the oven as hot as your oven will go. Bake for about 40 minutes. The aubergine should appear brown and it’s skin will have wrinkled. Remove from the oven and cool on a wire rack.
In the meantime chop the cherry tomatoes into quarters and place them in a small mixing bowl with a good glug of olive oil, the garlic, the juice of half a lemon, the dry spices, a dash of red wine vinegar and some salt and pepper. Take your tin of chickpeas and wash them using a sieve under a cold water tap. Add them to the tomatoes along with the chopped coriander, saving a few of the nicer leaves to garnish the salad later on.
Once the aubergine is cool enough to handle, scoop the contents of it onto a serving plate. Discard the skins. Season the aubergine with salt and pepper and a squeeze of lemon juice. Spoon over spoonful’s of the tomato and chickpea mix then top with flaked almonds and the remaining coriander leaves. Serve at room temperature with some pitta bread.
