I would call this a warm salad with Moroccan accents that can be eaten as a meal on its own.
Adapted from Good Food magazine, April 2010 via Lebanese Recipes blog, the recipe states that it feeds two people, whereas I was full before I ate a quarter of it. So I can safely say it feeds at least 3, maybe 4 people, depending on appetites.The spiciness of the chickpeas is perfectly balanced out with the coolness of the yogurt and fresh coriander.
“This vegetarian dish is packed full of great textures and tastes – smoky aubergine, nutty chickpeas and earthy walnuts.”
4 Tbsp olive oil
1 onion, finely chopped
1 red chili, de-seeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander, and cinnamon
400g can chickpeas, rinsed and drained
2 tomatoes, chopped
½ lemon, juice
2 aubergines, sliced lengthwise
For the walnut sauce:
200g Greek-style yogurt
1 garlic clove , crushed
25g walnuts, chopped
handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins.
Add the chili, ginger and spices and mix well.
Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins.
Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan.
Brush lightly with oil, sprinkle with salt and pepper, then grill until golden.
Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper.
Arrange the aubergine slices over a warm platter and spoon over the chickpea mix.
Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.