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Spiced eggplant and chickpeas

You will need to begin this recipe 1 day ahead.

You'll need

½ cup dried chickpeas, soaked overnight in cold water, drained 750 gm (about 3) eggplants 2 400gm cans whole peeled tomatoes 150 ml extra-virgin olive oil ½ tsp ground cumin ¼ tsp each ground allspice and ground coriander 1 loaf ciabatta, thinly sliced widthways


  • 01
  • Place chickpeas in a large saucepan, cover with cold water, simmer over medium heat for 40 minutes or until tender, drain and set aside.
  • 02
  • Preheat oven to 180C. Cut eggplant lengthways into 6 wedges, place in a baking dish, crush tomatoes over, drizzle with ½ cup oil, scatter with spices and season to taste with sea salt and freshly ground black pepper. Cover tightly with foil and bake for 2 hours, then remove foil and cook for another hour or until liquid thickens to sauce consistency.
  • 03
  • Meanwhile, brush bread with remaining olive oil, place on baking trays and bake, turning once, for 5-6 minutes or until golden.
  • 04
  • Stir chickpeas through eggplant and serve with toasts passed separately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2007

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