Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- In a bowl, toss the diced eggplant with olive oil, salt, and pepper. Spread the eggplant evenly on a baking tray and roast for 25 minutes or until tender and golden.
- While the eggplant is roasting, rinse the basmati rice under cold water until the water runs clear. In a medium pot, add the rice and 400 ml of water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until water is absorbed and rice is fluffy.
- In a large mixing bowl, combine the chickpeas, chopped onion, minced garlic, cumin, paprika, and a pinch of salt. Mix well and let marinate for about 10 minutes.
- In a skillet over medium heat, add the marinated chickpea mixture and sauté for 8-10 minutes until heated through and fragrant.
- Once the eggplant is done, remove from the oven and set aside.
- To serve, layer the rice on a plate, top with chickpeas, roasted eggplant, and sliced radishes. Sprinkle fresh parsley over the top and serve with lime wedges on the side.
Nutrition
Notes
This recipe is wonderfully flexible! You can substitute chickpeas with lentils or your favorite beans. Feel free to add spices like za'atar or sumac for an extra flavor kick. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet to enjoy this dish again! Happy cooking!