Roasted Vegetables and Chickpea Salad

Fragrant and golden roasted vegetables are a classic treat in Arabic cuisine. When left to slow cook with handfuls of garlic and olive oil the perfume will fill the kitchen. Packed with chickpeas and coriander, this dish is a great nutritional hit and loaded with flavour.

(recipe and image produced by the ‘Welcome to Palestine’ team)

Ingredients

Serves 4 – Time 1 Hour

1 Aubergine
1 Courgette
1 Large Handful of Fresh Coriander
300g Pre-Prepared Chickpeas
5 Large Garlic Cloves
1 Medium Lemon
3 Tbsp Olive Oil

Instructions

Pre-heat the oven to 180 degrees celsius. Whilst the oven is heating up, cut the aubergine and courgette into rough but medium-sized chunks. In a large baking tray combine the garlic cloves (crushed with a knife with skins on), chopped vegetables, salt, pepper and half of the olive oil. Place the tray in the oven for 45 minutes to 1 hour until the vegetables are beginning to caramelise but not burn.

When the vegetables are ready, toss the chickpeas, lemon juice, olive oil and chopped coriander into the baking tray and mix well to avoid losing any of that delicious roasted flavour.

Serve as a light meal or as an accompaniment to chicken or fish.