Spicy Confit Chickpeas with Charred Eggplant, Dukkah & Green Tahini Yogurt

This is the dish you make your vegetarian friends when you want something simple to prepare, yet sophisticated in presentation and flavour.

Spicy chickpeas are cooked low and slow with plenty of aromatics, then served with perfectly pan charred eggplant and dollops of zesty herbed yogurt that’s spiked with tahini. You won’t miss the meat here.

Lunch

Dinner

A Little Longer

Serves 4

Prep Time 5 Mins

Cook Time 80 Mins

Method

1
Preheat the oven to 150c celsius - in a dutch oven, place the chickpeas, garlic, ginger, tomatoes, chilli, tomato paste, cumin seeds, fennel seeds, coriander seeds, turmeric, chilli flakes, chilli powder, salt, coconut sugar and 150ml of olive oil. Mix well, then cover and place into the oven to slowly cook for 75 minutes, ensuring you give everything a stir at the halfway point.
2
Whilst the chickpeas are cooking, place the yogurt ingredients into a blender and pulse until smooth.
3
Heat the remaining olive oil in a non-stick pan over a high heat. Add the slices of eggplant, cooking until golden and charred on both sides for 1-2 minutes. Remove from heat and season with the dukkah plus a little salt and pepper.
4
Remove your chickpeas from the oven and serve amongst bowls with a couple of slices of eggplant and a generous dollop of yogurt.