Aubergine and Chickpeas with Walnut Sauce
Aubergine and Chickpeas with Walnut Sauce



  • 4 tbsp olive oil
  • 1 chopped onion
  • 1 deseeded and chopped red chilli
  • 2cm piece of ginger, chopped
  • ½ tsp each coriander, cumin and cinnamon
  • 400g tin of chickpeas, drained
  • 200g tomatoes, chopped
  • ½ lemon, juice only
  • 2 aubergines, sliced lengthways
  • For the Sauce
  • 200ml Greek yoghurt
  • 1 crushed garlic clove
  • 25g chopped walnuts
  • Handful of chopped coriander
  • Heat 2 tbsp of oil in a pan and fry the onion until golden. Add the ginger, chilli and spices, mix well, then stir in the chickpeas, tomatoes and about 5 tbsp of water. Simmer for 10 mins, season well and add the lemon juice. Arrange the aubergine slices on a grill pan, brush with oil and season. Grill until golden, then flip and repeat on the other side.
  • Mix the garlic and yoghurt with most of the coriander and walnuts, and season well. Arrange the aubergine slices on a platter and spoon over the chickpea mixture. Drizzle with walnut sauce and scatter with the rest of the coriander and walnuts before serving.
30 mins
2 serving

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