Oven Roasted Aubergines & Courgettes with spiced Chickpeas

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I was inspired by Spanish tapas we had recently. This is very simple dish and it doesn’t take long to cook. You can have it as tapas or serve it alongside a grilled/roast meat, or have it as a main dish (like we did). There are various way to finish it: drizzle it with a bit of honey and chilli, with a dollop of natural yogurt, lemon zest  and chopped mint or we opted for soured cream and harissa paste.

ROASTED AUBERGINES & COURGETTES WITH SPICED CHICKPEAS

Ingredients:

(Serves 2)

1 big aubergine

2 medium courgettes

1 tin/400g  chickpeas

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon caraway seeds

1 garlic clove, finely chopped

1 teaspoon sweet smoked paprika

1 tablespoon tomato paste

1 tablespoon clear honey

Salt & pepper

4 tablespoons olive oil

To serve:

few dollops yogurt or soured cream

2 teaspoons harissa paste

chopped spring onion or parsley

Method:

1. Preheat the oven to 190C. Cut the aubergines and courgettes into roughly chunks. Put into a large roasting dish, trickle over the olive oil and sprinkle generously with salt and pepper. Toss well and roast for about 30-40 minutes or until ready.

2. Meanwhile, on a large dry pan, toast all the spices/seeds until heated through and start to ‘jump’ on a pan, then crush them all, using a pestle and mortar or spice grinder and mix together with the garlic, paprika, tomato paste and honey, returning back to the pan at the end. Warm gently for 1-2 minutes and add the chickpeas in it, continue simmering all together until everything is warmed through, adjust the seasoning.

3. When aubergines and courgettes are ready, assemble them on a plate with the chickpeas, spooning over yogurt or soured cream mixed with harissa paste. Sprinkle with spring onion or parsley, whatever you prefer.

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