Roasted Aubergine and Harissa Yoghurt Chickpeas
with Pitta and Greek Style Salad Cheese
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
Ingredients
1 carton(s)
Chickpeas
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Garlic Clove
2 unit(s)
Pitta Bread
(Contains: Cereals containing gluten)
½ unit(s)
Lemon
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Harissa Paste
20 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
150 milliliter(s)
Water
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Drain and rinse the chickpeas in a sieve.
Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.
Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted spice and herb, then toss to coat. Spread out in a single layer.
Pop a quarter of the chickpeas onto kitchen paper and dry thoroughly, then place alongside the aubergine. Drizzle with oil, then toss to coat.
When the oven is hot, roast the aubergine and chickpeas on the top shelf until golden, 18-20 mins. Turn halfway through.
Meanwhile, peel the garlic.
Pop the remaining chickpeas into a medium saucepan on high heat with the garlic, water (see pantry for amount) and a pinch of salt. Bring to the boil, then lower the heat and cover with a lid. Simmer until softened, 15 mins.
Meanwhile, tear the pitta into small pieces and place onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Bake on the middle shelf of your oven until golden and crispy, 12-15 mins.
While everything cooks, zest and halve the lemon (see ingredients for amount).
In a medium bowl, combine the Greek style natural yoghurt, lemon juice, harissa paste (add less if you'd prefer things milder), honey, olive oil for the dressing (see pantry for both amounts) and a pinch of lemon zest. Season with salt and pepper.
When the chickpeas have softened, drain in a sieve.
Mash the garlic using the back of a fork, then add both to the harissa yoghurt bowl. Stir to coat.
When everything's ready, share the aubergine, harissa yoghurt chickpeas and pitta between your bowls, piling them up in layers.
Top with the rocket, add a drizzle of olive oil. Sprinkle over the roasted chickpeas.
Crumble over the Greek style salad cheese. Garnish with the remaining lemon zest to finish.
Enjoy!
