Ingredients
Red Pepper (deseeded and
chopped) 1
Aubergine (diced) 1
Red Onion (halved and thinly
sliced) 1
Lemon 1
Lemon Peel (finely
chopped) ¼
Rapeseed Oil 1.5 tbsp
Boiled Chickpeas 400 gm
Garlic 1 clove
Tahini 2 tbsp
Natural Bio Yogurt 3 tbsp
Pomegranate (deseeded) ½
Parsley (chopped)
Preparation
Heat the oven to 240oC. Put the vegetables and chopped lemon peel in a large flameproof roasting pan and drizzle with 1 tbsp oil. Mix the vegetables so they are all well coated, then put the pan on the flame and stir fry for 5 minutes until it starts to char. Stir in two handfuls of chickpeas and roast in the oven for 15 minutes. Put the rest of the chickpeas in a bowl with garlic, tahini, yogurt, lemon juice and 3 tbsp water, and blend with a stick blender until it is smooth and thick. Spoon the yogurt, tahini onto two plates and top with the roasted vegetables, pomegranate seeds and parsley. Season with black pepper and a drizzle of olive oil. Serve warm.
(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial)