Aubergine & Chickpea Fattah

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!