5 tablespoons extra virgin olive oil, divided
1 large red onion, finely sliced
2-3 cloves garlic, crushed
1-2 inches ginger, grated
2 1(4 ounce) cans chickpeas, drained
pinch dried chilli flakes
juice 1 lemon
zest 1/2 lemon
handful cilantro, chopped
salt and pepper, to taste
1 teaspoon each cumin-paprika mix or Baharat spices, to taste
2-3 tablespoons olive oil
garlic, to taste, chopped
1 red onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 eggplant, chopped
1 zucchini, chopped
couscous, to serve
1. Heat about a teaspoon of the oil in a large pan. Add the garlic, ginger and onion and cook over a gentle heat until soft and the onion is transluscent. Make sure that the garlic and ginger do not catch in the pan and burn.
2. Add the chickpeas and chilli flakes and heat until cooked and heated through. Remove from the heat. Stir in the lemon juice and zest, remaining olive oil and seasonings. Transfer to a bowl, sprinkle with the coriander and spices to taste.
3. Toss vegetables in olive oil. Season and grill until cooked through, softened but not burned. When the veg is beginning to soften, add some chopped garlic. Serve alongside the chickpea salad, and with couscous.
Source of recipe: Invented by me and my housemates.