Aubergine and Chickpea Salad
By MorrisonsThis vegetarian recipe is ideal for summer gatherings. If you don't fancy chickpeas, try using cannellini beans or canned butter beans instead.Time and servings
Ingredients
15 total- 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
8 stepsStep 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