Ingredients
- 1 tsp of ground coriander
- 1 tsp of ground ginger
- 0.5 tsp of ground allspice
- 0.5 tsp of ground cinnamon
- 2 large vine tomatoes, finely chopped
- 2 cloves of garlic, crushed
- 150 g of bulgur wheat
- 3 tbsp of olive oil
- 300 g of chickpeas, drained
- 4 tbsp of flat-leaf parsley, chopped
- 2 aubergines, diced into 2cm cubes
- 1 lemon, juice and finely grated zest
- 1 onion, finely chopped
- 1 flatbread
- garlic butter, for flatbread
Method
Step 1
Heat 3 tbsp of the oil in a pan and add the chopped onion, aubergine, spices and garlic with 3 tbsp water.Step 2
Toss well and cook, covered but stirring occasionally, for 15 minutes until the aubergine is tender.Step 3
Remove the lid, raise the heat and cook for a further 5 minutes so the juices evaporate. Allow to cool.Step 4
Place the bulgar wheat in a pan with 500ml water, bring to the boil, cover and simmer for 15 minutes until the water is absorbed.Step 5
Remove from the heat, fluff up with a fork and cool.Step 6
Heat the oven to 200°C/180°C fan/Gas 6. In a large bowl, toss together the aubergine mixture, bulgar wheat, chickpeas, lemon zest and juice, tomatoes and parsley. Season and mix together thoroughly.Step 7
Brush each flatbread with garlic butter and scatter with a little parsley. Stack, wrap in foil and warm through in the oven for 5 minutes.Step 8
Divide the salad between 4 serving bowls and serve each with a garlic flatbread