Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1 red capsicum, deseeded, sliced
- 2tablespoons coriander leaves (to garnish)
- 1 eggplant, thinly sliced
- 1 small red onion, chopped
- 1teaspoons ground coriander
- 2teaspoons ground cumin
- 2teaspoons smoky paprika
- 400grams can chickpeas no added salt, drained, rinsed
- 1/4 cup hummus (to serve)
- sourdough bread, chargrilled (to serve)
- 1teaspoons dried harissa
- 400grams can crushed tomatoes
- 2tablespoons olive oil
- 1 clove garlic, crushed
Method
Step 1 of 4
Heat half the oil in a frying pan over medium heat. Add onion, capsicum and garlic and cook for 3 minutes until softened.
Step 2 of 4
Add spices and cook for 1 minute. Stir in tomatoes and chickpeas.
Step 3 of 4
Meanwhile, brush eggplant with remaining oil. Cook on a chargrill for 1 minute each side until softened.
Step 4 of 4
Place eggplant on top of tomato mixture. Garnish with coriander and serve with hummus and chargrilled bread.
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