This Middle Eastern Bowl leans on tahini and lemon to do the heavy lifting. We roast the Aubergine for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the tahini and lemon elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the chickpeas and the rest of the tahini and lemon flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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