Ingredients

Aubergine

• 2 aubergine (about 700g)
• Juice 1 lemon
• 2 tbsp. Tahini
• 1 garlic clove, crushed finely
• 2 tsp. cumin powder
• 1 tsp. paprika
• 1 pinch salt

Chickpeas

• 2-3 tbsp olive oil
• 200g canned chickpeas, drained
• 1 garlic clove, finely chopped
• 1 onion, finely chopped
• 1 tsp ground coriander
• 1 tsp paprika
• 3 tbsp finely chopped flat leaf parsley

To Serve

• 1 tbsp. flat leaf parsley, finely chopped
• pinch paprika
• slices of warm pita bread (optional)

Method

1. Aubergine: Place the aubergine's on a moderate barbecue and cook for 20-30 minutes or place in a hot oven. Turn them regularly until they are soft and cooked through.
2. Peel off the skin while they are still warm and roughly dice the flesh.
3. Place the aubergine flesh in a bowl with the lemon juice, tahini, garlic, cumin and paprika. Mix together the ingredients together briskly with a fork, so that the ingredients are well distributed and the aubergine should lose some of its form.
4. Chickpeas: Heat the oil in a large saucepan over a moderate-high heat. When hot add the onions and cook for 1-2 minutes until tender. Stir in the garlic, ground coriander, paprika and chickpeas and cook for 5 minutes, stirring regularly so that the chickpeas are well coated with the spices. Stir in the aubergine mixture and cook for a further 2-3 minutes until the aubergine is hot. Remove from the heat and stir in the chopped parsley.
5. To Serve: Garnish the dish with the parsley and a pinch of paprika. Accompany with warm pita bread slices (optional). Serve.