- 1 aubergine
- A tin of chickpeas
- 1 garlic clove
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 lemon
- 2 large handfuls of rocket
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
Heat a large, dry frying pan over a high heat till smoking hot. Thinly slice your aubergine into rounds. 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 saucepan, with enough water to just cover. Simmer for 5 mins. Drain. Return the chickpeas to the pan.
Peel and grate or finely chop your garlic clove. Add it along with the smoked paprika and cumin, half of the lemon zest and 1 tbsp lemon juice. Season. Sizzle for a min till the pan smells amazing.
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. Adjust seasoning if needed.
Fold the 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 gloss of oil.