Spiced chickpea, red pepper, aubergine and quinoa grain bowl
Smoky griddled aubergine with subtly spiced chickpeas and cooling yoghurt will make your lunch the envy of the office.
Method
Cook the quinoa according to packet instructions, then drain.
Heat a griddle pan over a high heat, brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle.
In a small bowl, mix the chickpeas with the cumin, a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes.
Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas, red pepper, aubergine slices, coriander and a dollop of yoghurt.
Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work.
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