Sumac Spiced Chickpeas & Aubergine with Tahini Yogurt Dressing

aubergine2

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!

aubergine5

Recipe (Serves 2)

Ingredients

  • 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 usedΒ 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

aubergine7

Method

  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 –Β @theirishbalanceΒ on Instagram/Twitter/Facebook!

Ciara πŸ™‚ x

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s