Tahini Aubergine Chickpea Bowl

• Basmati Rice(240 g)
• Aubergine(2)
• Canned Chickpeas(2)
• Cucumber(1)
• Red Onion(1)
• Garlic(2 cloves)
• Tahini(4 tbsp)
• Lemon(1)
• Olive oil(5 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Za'atar(2 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Flat Leaf Parsley(20 g)

Method

1. 1

   Rinse {Basmati Rice}. Dice {Aubergine} into bite-size pieces, thinly slice {Red Onion}, dice {Cucumber}, finely chop {Fresh parsley}, and mince {Garlic}. Drain and rinse the {Canned Chickpeas}.

   ~14 min

2. 2

   Cook {Basmati Rice} in 480ml water with {Salt} until tender. Cover, reduce the heat, and cook for 12 minutes, then let it stand off the heat for 5 minutes.

   ~17 min

3. 3

   Whisk {Tahini}, {Lemon}, {Garlic}, {Olive oil}, a pinch of {Salt}, and 3 tbsp water into a loose dressing. Stir the diced {Cucumber} with half the {Fresh parsley}.

4. 4

   Heat 3 tbsp of {Olive oil} in a large frying pan. Add the {Aubergine} and cook for 8–10 minutes until golden and crisp-edged. Add half the {Cumin}, half the {Paprika}, half the {Za'atar}, and a pinch of {Black pepper}; toss to coat and transfer to a plate.

   ~10 min

5. 5

   Add the remaining 1 tbsp {Olive oil} and the {Red Onion} to the pan. Cook for 3 minutes, then add the {Canned Chickpeas}, remaining {Cumin}, remaining {Paprika}, remaining {Za'atar}, and a pinch of {Salt}. Cook for 4 minutes until warmed through and lightly toasted.

   ~7 min

6. 6

   Fluff the rice and divide it between bowls. Toss over the spiced {Canned Chickpeas}, crispy {Aubergine}, and cucumber mixture. Spoon over the tahini dressing and finish with the remaining {Fresh parsley} and a grind of {Black pepper}.

   ~6 min