Serves 3
A simple recipe but complex flavours.
Ingredients:
2x 400g tins of chickpeas, drained and rinsed
2 large tomatoes
1 aubergine, cut into bitesize pieces
3tsp Ras El Hanout
Salt
Large handful fresh dill, chopped
Juice of half a lemon
200g Feta
Extra Virgin Rapeseed/Olive Oil with Garlic
Oak Smoked Extra Virgin Rapeseed Oil
Method:
- Preheat the oven to 180 degrees Celsius fan.
- Pat the chickpeas dry with kitchen roll and spread them out on a baking tray. Toss with Oak Smoked Oil and a pinch of salt.
- Quarter the tomato and then halve the quarters. Toss them and the aubergine in a roasting tin with a generous amount of garlic oil and a sprinkling of salt.
- Place the tin and the tray in the oven and roast for 30mins.
- Remove from the oven and toss the chickpeas in the ras el hanout.
- Add the dill, lemon juice and chickpeas to the tin with the aubergine and tomatoes. Crumble the feta in and toss everything together to serve.
Recipe by Sally.