🍆 Roasted Aubergine with Chickpeas and Tahini

Ingredients

• 🍆300 g aubergine
• 🫘250 g tinned cooked chickpeas
• 🫙2 tbsp tahini
• 🍋1 lemon (juice) lemon
• 🌿1 tsp ground cumin
• 🫒2 1/4 tsp olive oil
• 🧂to taste salt
• 🌶️1 tsp sweet paprika

• Recipes with aubergine
• Recipes with lemon

Method, step by step

1. Preheat the oven to 220°C. Cut the aubergine into 2 cm cubes, salt them and let sit for 5 minutes.
2. Toss the aubergine cubes and drained chickpeas with the oil, cumin and paprika; spread on a baking tray.
3. Roast for 20-22 minutes until the aubergine is golden and tender, stirring halfway through.
4. Mix the tahini with the lemon juice and 2 tbsp of water to make the sauce.
5. Serve the aubergine and chickpeas with the tahini sauce on top.