Aubergine & Chickpea Fattah

Name: Aubergine & Chickpea Fattah
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: middle-eastern

We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty and stress-free. Get your ingredients delivered by Sainsbury’s in just a few taps. Fattah is a traditional Middle Eastern dish made of layered crispy bread, rice, and protein or vegetables, topped with yogurt or tahini sauce and finished with herbs, nuts, or pomegranate seeds. Our version features spiced, caramelised aubergine and chickpeas, layered with crispy pitta chips, a cooling tahini sumac yoghurt, fresh herbs, and finished with a pop of glistening pomegranate seeds and smoky almonds. Every bite is a perfect balance of warm, crunchy, creamy, and sweet. The aubergine and chickpeas are spiced with baharat, a Middle Eastern spice blend, usually made with paprika, black pepper, cumin seed, cinnamon, nutmeg and cardamom. A pinch of sumac, a citrussy deep red spice made from dried berries, finishes the dish.

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Ingredients

aubergine 2 (cubed)
red onion 1 (sliced)
fresh coriander 1 handful (chopped)
chickpeas 800 g (drained)
baharat 2 tsp
pitta 2 (torn)
almonds 50 g (toasted)
smoked paprika ½ tsp
garlic cloves 1 (crushed)
tahini 2 tbsp
Greek yoghurt 200 g
sumac 1 tsp
pomegranate seeds 50 g

Method

Cook the baharat spiced aubergine & chickpeas

Chop the aubergine into small cubes and slice the red onion. Chop the fresh coriander.
Drain the chickpeas, reserving some of the liquid from the tin/jar.
Heat a dash of oil in a frying pan over a medium high heat, add the aubergine and cook for 4 minutes (adding more oil as needed).
Add the red onion, chickpeas and baharat and cook for another 3 minutes.
Stir in some of the reserved chickpea liquid and cook for another 2 minutes until glossy, then take the pan off the heat.
Stir through most of the chopped fresh coriander (keeping some back to garnish the finished dish).

Cook the pitta chips & smoked almonds

While the aubergine is cooking, make the crispy pitta chips. Heat the air fryer to 200C.
Separate the pitta into 2 layers, then tear into small squares, around 2 - 3 cm. Add to the air fryer basket and toss with a generous drizzle of oil, salt and pepper. Air fry for 5 - 6 minutes until golden brown.
Add the almonds to a pan over a medium heat, add a drizzle of oil and cook for 3 minutes. Stir in the smoked paprika and cook for 2 minutes, season with salt and pepper then take the pan off the heat.

Make the tahini sumac yoghurt

Crush the garlic clove. In a bowl mix together the garlic, tahini and Greek yoghurt.
Start by adding 2 tablespoons warm water, then continue to add a little extra until it is pouring consistency.
Add the sumac and season to taste with salt and pepper.

Plate Up

Spread some of the yoghurt dressing on a plate, then top with the aubergine and chickpea mixture.
Drizzle over more yoghurt dressing then scatter over the pitta chips, a sprinkle of sumac, reserved fresh coriander and the pomegranate seeds. Enjoy!

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