Vegetables and Chickpeas

Ingredients

1 large aubergine, cut into chunks

12 small vine tomatoes, halved

2 tsp cumin seeds

Head of garlic, cloves separated

3 tbsp olive oil

1 tsp vinegar

3 g cans chickpeas, drained and rinsed

2 tbsp harissa paste

A cup parsley, chopped

Preparation:

1- Preheat the oven to 200°C

2- Place the aubergine, tomatoes, cumin seeds, garlic, olive oil and vinegar in a roasting tin, season and roast for 30-40 minutes until the vegetables are tender.

3- Spoon into a bowl and toss with the chickpeas, harissa and parsley.

4- Serve hot with flatbreads.

H.Zoghib