Chickpea and roasttomato fatteh
Ingredients For the roast tomatoes
16 large plum tomatoes, halved lengthways 4 tbsp olive oil 1 tbsp balsamic vinegar 2½ tbsp harissa 2 tsp soft light brown sugar
For the fatteh
olive oil, for frying 2 aubergines, chopped into chunks 1 x 400g tin chickpeas, drained and rinsed 2 red chillies, halved, deseeded and finely chopped 3 cloves garlic, finely chopped, plus 1 crushed juice of 1 lemon 1 onion, finely sliced ½ tsp ground cinnamon ½ tsp ground cumin 130g long grain rice, rinsed well 300g Greek yogurt 2 toasted pitta pockets, broken into pieces 25-50ml hot vegetable or chicken stock large handful each of parsley and coriander, roughly chopped 1 tbsp pistachio nuts or toasted pine nuts, roughly chopped (optional)
1 Preheat the oven to 190C/gas mark 5. Lay the tomatoes in a single layer in a roasting tin or ovenproof dish. Mix the oil, balsamic vinegar and harissa. Pour over the tomatoes. Arrange cut-side up, sprinkle with sugar and season. Roast for 40-50 minutes, or until caramelised in patches and shrunken. Cover.
2 Heat 2 tbsp olive oil in a frying pan and sauté the aubergines until golden, soft and cooked through (do this in two batches). Season and transfer to a bowl.
3 In the same frying pan, heat another tbsp of oil until hot and sauté the chickpeas until they are toasty smelling and golden brown in places. Turn the heat down and add the chillies and three chopped
garlic cloves. Cook until the garlic is golden. Pour half the lemon juice over, season and place the aubergines back in the pan, off the heat.
4 Heat ½ tbsp olive oil in a saucepan and sauté the onion until soft and pale gold. Add the spices, and cook for two minutes, then stir in the rice. Add enough water to cover by 3cm and bring to the boil. Boil, uncovered, until the top looks ‘pitted’ and you can’t see the water any more. Turn the heat down, and allow to cook for 10 minutes. The rice should be just tender. Fork the grains to separate. Check seasoning. Cover to keep warm.
5 Reheat the aubergines with the chickpeas. Mix the last (crushed) garlic clove with the yogurt. 6 Fill a large broad bowl with two layers of each element (the toasted pitta pieces, tomatoes, rice, warmed vegetables and yogurt), sprinkling with a little stock (to moisten), lemon juice and herbs as you go. Finish with herbs and drizzle over any oil left in the tomato roasting tin. Scatter on the nuts (if using) and serve immediately.