Sumac Spiced Chickpeas & Aubergine with Tahini Yogurt Dressing


Sumac is a gorgeous, tangy lemon spice that I’ve been keen to try in recipes for aaages, and recently when in the West of Ireland I found it in a health store, and decided it was a sign! I absolutely love Middle Eastern and Mediterranean cuisine and cooking, so this spice is one I’ve seen featured on menus of spots I’ve been for food, and one I knew I needed to have at home! As you guys know, I’m a chickpea addict, and this recipe combines another ingredient I love to use – aubergine! Not to mention tahini – the love is so real there, I eat the stuff by the spoonful most days! Get the oven on, let’s cook!


Recipe (Serves 2)


  • For the Chickpeas: 1/4 tsp ground cumin, 1/4 tsp ground cinnamon, 1/2 tsp sumac
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp sumac
  • 1 tbsp extra virgin olive oil
  • Juice of 1/2 a Lemon
  • 3 tbsp natural yogurt (I used Alpro)
  • 4 tbsp tahini (ideall
  • 1 aubergine, stem removed and sliced in half lengthways
  • 1 400g tin of chickpeas, drained and rinsed
  • A twist of black pepper
  • A pinch of sea salt



  1. Pre-heat the oven to 200C (fan oven) and line a baking tray with tin foil.
  2. Using a sharp knife, slice criss crosses into the flesh of each aubergine half.
  3. Drizzle half of the olive oil over each aubergine half, and then sprinkle the black pepper and sea salt on top.
  4. Tip the chickpeas into a small bowl, add the sumac, cumin and cinnamon, and a little olive oil, and stir until the chickpeas are coated.
  5. When the oven is ready, place the aubergine halves flesh up on the tray, and spoon the chickpeas out beside them.
  6. Roast the chickpeas for 15 minutes until they have a crunch, turning them half way.
  7. Roast the aubergines for approximately 40 minutes, until a fork pierces soft aubergine flesh easily.
  8. While roasting your chickpeas and aubergine, grab a smaller bowl and combine the dressing ingredients – cumin, turmeric, lemon juice, tahini and yogurt.
  9. When you’re ready to serve, spoon the dressing into the centre of the aubergine halves as in the photo, top with your chickpeas and sprinkle more sumac on top – delish!

Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

2 thoughts on “Sumac Spiced Chickpeas & Aubergine with Tahini Yogurt Dressing

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