Roast Aubergine, Chickpeas and Pomegranate with Lemon Tahini Sauce
Lightly spiced roast aubergine and chickpeas finished with a tahini sauce and pomegranate seeds — serve with flatbreads.
Ingredients
- 2 aubergines, halved lengthways then cut into 1cm-thick half-moons
- 800g tinned chickpeas (or 1 x 700g jar), drained and rinsed
- 4 tbsp olive oil
- 1 1/2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp freshly ground coriander seeds
- flaky sea salt and black pepper
- 60g tahini
- 1 lemon, juiced
- 1 big handful coriander leaves, roughly chopped
- seeds of 1 pomegranate
- flatbreads and vegan yoghurt, to serve
Instructions
- Heat the oven to 200C (180C fan)/gas 6.
- Tip the aubergine slices into a roasting tin large enough to hold them in a single layer, then add the chickpeas, 2 tbsp of the oil, all the spices and 1 tsp flaky sea salt. Toss to coat evenly, then roast for 30 minutes, until the aubergines are cooked through.
- Meanwhile, weigh out the tahini and whisk with the lemon juice, the remaining 2 tbsp olive oil, 4 tbsp water, 1 tsp salt and a good grind of pepper, until the mix is the consistency of single cream — add another tablespoon or so of water if needed to reach a pouring consistency, then taste and adjust the salt.
- Drizzle the tahini sauce over the hot aubergines and chickpeas, then scatter on the coriander and pomegranate seeds. Serve hot with flatbreads and yoghurt.