Eggplant and chickpea with zhoug and tahini sauces, brown rice and salsa

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
NZ quinoa
Couple
1 pack
Family
1 pack
Eggplant
Couple
2
Family
3
Chickpeas
Couple
1 tin
Family
2 tins
Tomato
Couple
2
Family
4
Cucumber
Couple
1/3
Family
1
Spring onions
Couple
1 small bunch
Family
1 bunch
Tahini sauce
Couple
1 pottle
Family
1 pottle
Zhoug sauce
Couple
1 pottle
Family
1 pottle
Parsley
Couple
All
Family
All

Zhoug or zhug is Yemeni sauce. It’s made of mostly coriander with a little fermented chili and a few, not so secret, spices (hint, look at the label).

 

 

Instructions

1

Preheat oven to 200 degrees Celsius.

Bring a small pot of salted water to the boil for the quinoa.

2

Remove the top from the eggplant and cut into large wedges. Open, strain and rinse the chickpeas.

Place the eggplant and chickpeas on a tray toss with salt, pepper and oil and roast for about 15 minutes until chickpeas are crispy and eggplant is starting to brown.

3

Cook the quinoa in the boiling water for about 12-15 minutes, until sprouted, and strain through a fine sieve.

4

Remove the core from the tomatoes and finely dice.

Finely dice the cucumber.

Thinly slice the spring onions.

Place tomato, cucumber and spring onion in a bowl to make the salsa.

Right before serving, add a pinch of salt and a splash of olive oil.

5

Remove the parsley leaves from the stalk. Discard the stalk and finely chop the leaves.

6

Serve the quinoa topped with eggplant and chickpeas. Drizzle over with tahini and zhoug sauces, scatter over with salsa, and finally sprinkle over with parsley.



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Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

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