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Chickpea and Aubergine Snacks | Vegan Recipes
Crispy on the outside, soft and fluffy on the inside. These vegan chickpea and aubergine snacks are full of goodness and go great with our harissa dip.
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Cooking tools:
- Kitchen scale
- Microplane
- Roasting pan
- Chef's knife
- Cutting board
- Oven
- Colander
- Mixing bowl
- Spatula
- Spoon
- Fork
- Measuring spoon
- Baking sheet
- Parchment paper
- Refrigerator
- Plate
- Serving platter
Ingredients
- 400g can of chickpeas
- 3 large aubergines
- 2 large garlic cloves
- 1 lemon
- 3 tbsp polenta
- 2 tbsp gram flour
- 2 tsp coriander
- 2 tsp cumin seeds
- 1 tbsp harissa
- 160g dairy-free coconut yoghurt
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