A delicious combination of aubergines and chickpeas in a pomegranate molasses sauce
This Lebanese recipe makes for a very simple yet flavourful dish. This dish is perfect for spring or summer and is completely vegan and vegetarian.
Servings
2
Prep time:
5min
Cook time:
20min
Difficulty:
Easy- 2 small aubergines or 1 medium-sized aubergine
- 1 can of chickpeas (around 400g)
- 2 cloves of garlic
- 2tbsp olive oil
- 2tbsp pomegranate molasses
- 2tbsp red wine vinegar
- 2tsp cumin seeds
- 1 shallot
- handful of parsley leaves
- 1/2tsp salt
We served this as a main dish, however it also works well as a side dish or as part of a tasting menu.
Step by Step Instructions
Step 1
First, chop the ends off the aubergines, then dice. Add to a bowl, and sprinkle over the salt.
Step 2
Next, prepare the garnish: slice the shallot thinly, and roughly chop the parsley. Set aside.
Step 3
Heat the olive oil in a pan on medium heat, then add the diced aubergine, and cook for 10 minutes, stirring occasionally. Once the aubergine is golden, add the cumin and after peeling, crush in the garlic cloves. Mix well and cook for another 5 minutes.
Step 3
Then, add in the pomegranate molasses and red wine vinegar, and then the chickpeas after draining. Mix everything together then cook for a final 5 minutes.
Step 4
The dish is now ready to serve: transfer the aubergine and chickpeas to a plate, and scatter over the shallot slices and the parsley. Enjoy!
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