Aubergine and spiced chickpeas

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By: Angela Hartnett From: My Kitchen...

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This recipe is classed as intermediate

Rating 2.82 / 5 (33 votes)

Prep time:
10 min
Cook time:
1 hr
Serves:
4 as part of a tapas dinner

Angela Hartnett creates a punchy vegetarian tapas dish bustling with great textures and tastes

Method

1. Heat the oven to 180C/160C fan/gas 4 and pierce the aubergines a few times with a fork and then place on a baking tray with the garlic and rosemary. Roast until the skins are black and the flesh really soft.

2. Peel the cooked aubergines, discard the skins and scoop out all the flesh, Roughly chop and add to a hot oiled pan. Sauté the flesh and sprinkle with ½ tsp ground cumin and a drizzle of olive oil. Mix well until the flesh is completely broken down and smooth, taste and season with sea salt and freshly ground black pepper.

3. Add the chopped peppers to the aubergine. Stir and finish with a handful of chopped coriander.

4. Mix together 2 tbsp ground cumin and 1 tsp fine salt and scatter on a plate.

5. Make sure the chickpeas are really dry and then deep fry in batches in a heated deep fat fryer or pan of hot oil. Fry for about 2 minutes or until the chickpeas are coloured lightly and the skins have popped and cracked a little. Remove and put directly onto the plate with the cumin salt on. Roll around to cover them. Repeat with the remaining chickpeas.

6. Put the aubergine into a serving bowl and top with the fried chickpeas. Serve any extra chickpeas in a bowl on the side.

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Latest Comment

 

Tried this recipe & loved it. So far, the other presenters recipes have not "Sent" me. Switched off for most of them
Am now following the Matt & Allegra Big Farm show & love it. They really work well together and the Recipes are straight forward and appeals to me alot.

DeniseM79777 DeniseM79777  Posted 31 Oct 2011 12:56 PM