Aubergine Fatteh with Spiced Chickpeas

• Aubergine(2)
• Canned Chickpeas(2)
• Pita(4)
• Tahini(6 tbsp)
• Lemon(2)
• Garlic(2 cloves)
• Salt(1½ tsp)
• Olive oil(6 tbsp)
• Cumin(2 tsp)
• Paprika(1½ tsp)
• Cinnamon(½ tsp)
• Black pepper(¾ tsp)
• Flat Leaf Parsley(20 g)
• Pomegranate Seeds(80 g)optional
• Pine Nuts(40 g)optional

Method

1. 1

   Cut the {Aubergine} into bite-size chunks. Drain and rinse the {Canned Chickpeas}. Tear the {Pita} into rough pieces. Finely chop the {Fresh parsley} and mince the {Garlic}.

   ~14 min

2. 2

   Heat half of the {Olive oil} in a large pan. Fry the {Pita} pieces for 4–5 minutes until crisp and golden, then transfer to a plate and sprinkle with a little of the {Salt}.

   ~5 min

3. 3

   Add the remaining {Olive oil} to the pan, then cook the {Aubergine} with half the {Black pepper} and half the remaining {Salt} for 10–12 minutes, turning occasionally, until soft and golden at the edges.

   ~12 min

4. 4

   Stir the {Canned Chickpeas}, {Cumin}, {Paprika}, {Cinnamon}, and the rest of the {Black pepper} into the pan. Cook for 4 minutes so the chickpeas warm through and the spices coat everything. Toast the {Pine Nuts} in a dry corner of the pan for 1–2 minutes if using.

   ~4 min

5. 5

   In a bowl, whisk the {Tahini} with the juice of both {Lemon}, the {Garlic}, the rest of the {Salt}, and 4–6 tbsp water until smooth and pourable.

6. 6

   Build each bowl with crisp {Pita}, then spoon over the aubergine and chickpea mixture. Drizzle generously with tahini sauce and finish with {Fresh parsley} and {Pomegranate Seeds} if using.

   ~3 min