This is a medium-spiced dish which is packed full of super flavours, filling and most importantly really quick! If you haven’t tried Lebanese flavours before you will be hooked after making this dish.

Ingredients (serves 2)

250g baby vine-ripened tomatoes (one punnet)

1 red onion

1 red chilli

1 medium aubergine

1 can chickpeas (210g)

1 red pepper

1 garlic clove

1 vegetable stock cube

200ml boiling water

2 tbsp olive oil

0.5 tsp ginger

0.5 tsp cinnamon

0.5 tsp allspice

salt & pepper to taste

handful of fresh coriander

2 seeded or wholemeal tortilla wraps

For raita:

0.5 cucumber

150g greek yoghurt

handful of fresh mint

Instructions

Pre-heat the oven to 200 degrees (180 fan oven)

Line a baking tray with tinfoil and place the baby tomatoes onto it, drizzle 1 tbsp of the olive oil over the tomatoes

Roast for 10 minutes until the skins of the tomatoes are split and set aside to cool

Peel the aubergine so you are left with the flesh and chop into fairly large chunks (around 1.5 inches) then chop the red pepper to about the same size

Line the baking tray again with tinfoil, scatter aubergine and pepper then drizzle 1 tbsp of the olive oil over the vegetables

Roast for 15 minute, tossing occasionally to colour the vegetables until they are tender

Drain the excess liquid from the roast tomatoes into a saucepan and put on a low/medium heat

Finely slice the onion, garlic and chilli (seeds removed) and add with ginger, cinnamon, allspice to the pan

Fry gently for 5 minutes until tender and stir occasionally while peeling the baby tomatoes

Add the boiling water to the pan, crumble the stock cube in and stir to infuse. Add the peeled baby tomatoes and drained chickpeas, simmer for 5 minutes

Remove aubergine and pepper from the oven, add to pan, season to taste then simmer for a further 5 minutes

Shred the tortilla wrap into long thin strips roughly 2cm wide, jumble up onto the baking tray and toast in the oven for 5 minutes

Turn off the heat and throw in the coarsely chopped fresh coriander at last minute

For the mint raita:

Cut the cucumber lengthways and scoop out the core

Grate the remaining cucumber and place into a clean kitchen towel/muslin, then wring out the excess moisture

Chop the fresh mint

Then add cucumber, mint and greek yoghurt together and stir

To serve I like to ladle the mixture into a bowl with a dollop of mint raita and the toasted tortilla strips piled high!

This is a personal favourite of mine so would love to see how you get along with the recipe, if you have some pictures remember to tag @boolovesbaking on Instagram!

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Boo 💚

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