- 1 aubergine
- A 400g tin of chickpeas
- 1 garlic clove
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 lemon
- 100g rocket
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 2 tbsp water
Thinly slice your aubergine into rounds. Heat a large, dry frying pan over a high heat till smoking hot. Place the aubergine slices in the hot pan in a single layer – there's no need for oil. Season with a little salt and pepper. Cook for 5 mins, turning once, till lightly charred on each side. Arrange the charred aubergine layers on a plate.
Grate or pare the zest from your lemon. Juice it. Pop both to one side.
Drain your chickpeas. Pour into a pan and add enough water to just cover them. Simmer for 5 mins. Drain. Return the chickpeas to the pan.
Peel and grate or finely chop the garlic clove. Add it along with 1 tsp smoked paprika and 2 tsp cumin, half of the lemon zest and 1 tbsp lemon juice. Season. Sizzle for 1 min till the pan smells fragrant. Take off the heat.
Pop 2 heaped tbsp of the spiced chickpeas into a blender or food processor with 2 tbsp olive oil, 1 tbsp lemon juice and 2 tbsp water. Blitz till smooth. Taste and season if needed.
Fold the chickpea dressing through the spiced chickpeas. Taste. Add more lemon juice, spice or seasoning as needed. Toss with the rocket. Scatter over the aubergine slices. Finish with the remaining lemon zest and an extra drizzle of oil.