Millennium Post



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)


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)

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