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Ingredients
Method
- 50g quinoa, cooked and drained
- ½ eggplant, sliced lengthways
- 1 tbsp olive oil
- 200g tinned chickpeas, drained
- 1 tsp ground cumin
- ½ red capsicum, cut into rings
- 1 tbsp chopped coriander
- 50g Greek yoghurt
- Salt and pepper
- Heat a griddle pan and brush the eggplant with oil. Cook until both sides are golden and have char marks. Meanwhile, mix the chickpeas with olive oil, salt, and the cumin in a bowl. Transfer to a pan and fry gently for 5 mins.
- Place the quinoa in the serving bowl and add the spicy chickpeas, the capsicum, eggplant slices, coriander, and a good dollop of Greek yoghurt. Drizzle with more oil, season again, and enjoy!
20 mins
1 serving
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