- 2 aubergines
- A 400g tin of chickpeas
- A pinch of chilli flakes
- 1 tsp ground cumin
- 1 lemon
- A 40g sachet of tahini
- 1 garlic clove
- 2 large handfuls of baby leaf spinach
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- 2 tbsp cold water
- A couple of baking trays
- Sieve
- A couple of bowls
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6.
- 2.
Put the whole aubergines on a baking tray and slide into the oven. Roast for 50 mins till soft in the middle.
- 3.
While the aubergines roast, drain and rinse the chickpeas. Tip into a bowl. Pour in 2 tsp olive oil. Sprinkle in 1 tsp of the ground cumin and a pinch of chilli flakes (our chilli flakes are hot so use as much or as little as you like). Season well with salt and pepper.
- 4.
Pour the spiced chickpeas onto a baking tray in a single layer. Slide into the oven below the aubergines. Roast for 25 mins till crispy. Toss halfway through the cooking time.
- 5.
Juice half the lemon (keep the other half for later). Peel and crush the garlic clove. Whisk the lemon juice and the crushed garlic with the tahini and 2 tbsp cold water. Season.
- 6.
Check the aubergines are cooked by carefully squeezing the widest part. Cook a little longer if they feel firm.
- 7.
Split the aubergines in half like a jacket potato. Sprinkle on a little salt. Add a handful of baby leaf spinach. Scatter over some crispy roasted chickpeas. Drizzle over the tahini sauce. Serve with the remaining lemon cut into wedges.
- Tip
Some like it hot
Use your left over chilli flakes left to make your own chilli sauce. Bring 4 tbsp white wine vinegar and 4 tbsp water to a simmer with a crushed garlic clove. Add the chilli flakes and 2 tbsp honey. Squeeze in lime juice to taste.