Spiced eggplant and chickpeas | Gourmet Traveller
Australian Gourmet Traveller appetiser recipe for spiced eggplant and chickpeas
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- ½ cup dried chickpeas, soaked overnight in cold water, drained
- 750 gm eggplants (about 3)
- 2 400gm cans whole peeled tomatoes
- 150 ml extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp each ground allspice and ground coriander
- 1 loaf ciabatta, thinly sliced widthways
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