A delicious, cheap & easy lunch, starter or snack that is elegant and full of flavour. It makes the usual sandwiches we come across seem dull in comparison, but takes only a few ingredients and little time.
- 250 g dried chickpeas, soaked overnight & cooked, reserving a little of the water they were cooked in (or use 2 tins)
- 2 small aubergines, chopped into 1cm cubes
- 1/4 bunch fresh coriander, finely chopped
- 1 tsp each coriander seeds and cumin seeds, crushed in a pestle & mortar (or use 1/2 tsp each ground)
- 1 tsp ground cinnamon
- salt & pepper, to taste
- 4 slices of bread (gluten-free if you like)**
- a little crumbled feta, optional
- 1/2 lemon
- 1 tbsp sesame seeds or 1 tsp tahini
- 1/2 tsp za'atar, optional
- olive oil
- salt & pepper, to taste
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Add aubergines and chopped coriander stalks to a pan, along with 1/4 cup water. Bring to a boil and then simmer, checking regularly to make sure it isn't catching*, for 15-20 mins, or until the aubergines are soft and the water has boiled away. Add half of the chickpeas and the spices (except the fresh coriander) for the last 5 mins. Season to taste and add a squeeze of the lemon.
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While the aubergines are cooking, make the hummus: tip the other half of the chickpeas into a mixer with the juice of the lemon, sesame seeds or tahini and za'atar and pulse until it starts to form a bitty paste. Turn on the mixer and slowly drizzle olive oil and the chickpea water from the tin or the cooking water until the hummus becomes smooth but thick. Mix in a little of the fresh coriander, if you want.
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Smear a generous amount of hummus onto each slice of bread and top with the warm aubergine & chickpea mixture. Sprinkle with the chopped fresh coriander and a little crumbled feta, if you like. An extra little drizzle of olive oil doesn't go amiss either!
* If the aubergines start to catch, simply add a splash more water. Repeat as necessary.
**Serve with sweet potato toast for or paleo bread for a low carb option