Warm Crispy Chickpea Bowl with Lemon Rice, Roasted Eggplant, and Mint Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Pat the chickpeas very dry with paper towels. Toss them with 15 ml (1 tbsp) olive oil, 2 g (3/4 tsp) smoked paprika, 1 g (1/2 tsp) ground cumin, 2 g (1/4 tsp) salt, and a pinch of black pepper. Spread them on one side of the tray.

3. 3

   In a separate bowl, toss the eggplant with 15 ml (1 tbsp) olive oil, the chopped garlic, 2 g (3/4 tsp) smoked paprika, 2 g (1/2 tsp) ground cumin, the red pepper flakes if using, 2 g (1/4 tsp) salt, and a little black pepper. Place the eggplant on the other side of the tray.

4. 4

   Roast the chickpeas and eggplant for 25 to 30 minutes at 220°C / 425°F, stirring halfway through, until the chickpeas are crisp and the eggplant is browned and tender.

5. 5

   Meanwhile, place the basmati rice and water in a saucepan with 1 g (1/8 tsp) salt. Bring to a boil, then reduce the heat, cover, and cook for 12 minutes. Turn off the heat and let it rest, covered, for 5 minutes.

6. 6

   Fluff the rice with a fork and mix it with the lemon zest, 15 ml (1 tbsp) lemon juice, fresh parsley, and 5 ml (1 tsp) of the remaining olive oil.

7. 7

   Make the sauce by stirring together the Greek yogurt, grated or mashed garlic, fresh mint, 15 ml (1 tbsp) lemon juice, 1 g (1/8 tsp) salt, a pinch of black pepper, and 10 ml (2 tsp) olive oil until creamy.

8. 8

   In a small bowl, toss the cucumber and red onion with a pinch of salt to give them a fresh, crisp finish.

9. 9

   To serve, divide the lemon rice among 4 bowls. Add the roasted eggplant, crispy chickpeas, and the cucumber-onion mixture. Finish with the mint yogurt sauce and toasted sunflower seeds on top.