1 400g can chickpeas, rinsed and drained
340g tomatoes, chopped
1 large aubergine, cubed
3 tbsp green olives, pitted and sliced
1 medium onion, finely chopped
2 garlic cloves, minced
2 tsp ground coriander
1 tsp chili flakes
½ tsp garam masala
2 tsp ground cumin
3 tbsp chopped parsley
4 tbsp olive oil
½ tsp salt and ground black pepper
⅓ cup (80ml) vegetable oil
3 large pita bread, toasted, to serve
½ cup (120g) tahini
2 tbsps natural coconut yoghurt
2 tbsps lemon juice
In a large pan heat the olive oil over medium heat.
Add the onion, chili flakes and spices and sauté for 3 minutes.
Add the aubergine and cook for 10 minutes stirring occasionally.
Add the chickpeas and tomatoes and simmer for 15 minutes or until the aubergine is soft.
Stir in chopped olives and parsley, season to taste and serve.
Recipe by Jane Heyman