Roasted Aubergine and Chickpea Grain Bowl

• 200 gquinoa, rinsed
• 400 mlvegetable stock
• 600 gaubergines, cut into 3 cm chunks
• 480 gdrained chickpeas (from two 400 g tins), rinsed
• 4 tbspolive oil
• 1½ tspground cumin
• 1½ tspsmoked paprika
• 1 tspground coriander
• ½ tspchilli flakes
• 3garlic cloves, finely grated
• 4 tbsptahini
• 30 mllemon juice
• 1small garlic clove, finely grated
• 4 tbspice-cold water
• Fine salt, to taste
• 80 gpomegranate seeds (optional)
• 15 gparsley leaves, torn, optional (optional)
• 10 gmint leaves, torn, optional (optional)
• 30 gtoasted flaked almonds (optional)
• 1lemon, cut into wedges (optional)
• 4flatbreads, about 60 g each, optional (optional)
• 4 tbsprose harissa (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 220°C/200°C fan. Put the aubergine on one large tray and the chickpeas on another. Pat the chickpeas dry so they roast rather than soften.
2. 2Mix the olive oil, cumin, smoked paprika, ground coriander, chilli flakes and garlic. Season well.
3. 3Toss the aubergine with two-thirds of the spiced oil and the chickpeas with the rest. Spread both into single layers.
4. 4Roast for 30 to 35 minutes, turning the aubergine halfway, until the aubergine is deep gold and the chickpeas are crisp.
5. 5Meanwhile, simmer the quinoa in the vegetable stock for 12 to 15 minutes. Leave it covered off the heat for 5 minutes, then fluff and season.
6. 6Whisk the tahini, lemon juice and grated garlic. Add the ice-cold water a spoonful at a time until the sauce turns pale and pourable. Season it properly.
7. 7Divide the quinoa, roasted aubergine and chickpeas between four bowls. Spoon over the lemon tahini. Add any of the optional pomegranate, torn parsley and mint, toasted almonds, lemon wedges, warmed flatbreads or rose harissa if using.

Per serving

kcal

602

protein

20.8g

fibre

17.6g

carbs

67.7g

fat

27.5g