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