Chick­pea and roast­tomato fat­teh

Serves 6-8

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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.

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