Ras-El-Hanout Aubergine and Crispy Chickpeas

Updated at: Thu, 17 Aug 2023 08:50:17 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle. Pour the boiled water (see ingredients for amount) into a medium saucepan on high heat, then stir in the bulgur wheat. Bring back to the boil and simmer for 1 min. Cover the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Step 2

Trim the aubergine, then cut it in half. Cut each half lengthways into 4 strips. Drain and rinse the chickpeas. Thoroughly pat dry with kitchen paper. Ensure they are fully dry so they will be crispy when roasted.

Step 3

Place the aubergine slices and chickpeas on opposite sides of a baking tray, using two trays if required. Drizzle with oil, then sprinkle with the ras-el-hanout. Season with salt and pepper. Toss to coat, then arrange in a single layer. Roast for 20-25 mins, turning halfway through, until the aubergine is soft and the chickpeas are crispy.

Step 4

Meanwhile, zest and juice the lemon. Roughly chop the parsley (stalks and all). Once the bulgur wheat is cooked, fluff it up with a fork. Add the zhoug paste, parsley and half of the lemon juice. Stir gently to combine, then cover to keep warm and set aside.

Step 5

Shell the pistachios. Roughly chop and set aside for the next step. In a small bowl, stir together the lemon zest and yoghurt.

Step 6

Spread the zhoug bulgur wheat out in a thin layer in your bowls. Top with the rocket, then drizzle over the remaining lemon juice and a bit of olive oil. Add the ras-el-hanout aubergines and crispy chickpeas. Crumble over the feta cheese, then garnish with the pistachios and a drizzle of lemon yoghurt.

1 liked

0 disliked