Spicy Confit Chickpeas with Charred Eggplant, Dukkah & Green Tahini Yogurt - Brooke Kelly Nutrition

Ingredients

• 800g canned chickpeas, rinsed well and drained
• 1 whole head of garlic, peeled
• 1 tbsp ginger, finely minced using microplane
• 1 cup cherry tomatoes
• 1 whole mild red chilli chopped lengthways
• 1 tbsp tomato paste
• 2 tsp ground cumin seeds
• 1 tsp ground fennel seeds
• 1 tsp ground coriander seeds
• ½ tsp turmeric
• 1 tsp chilli flakes
• 1 tsp chilli powder
• 1 tsp salt
• 1 tsp coconut sugar
• 150ml extra virgin olive oil, plus 1 tbsp
• 1 large eggplant, cut lengthways into 1cm thick slices
• 2 tsp Dukkah
• 1 cup full fat greek yogurt
• 10g mint
• 10g coriander
• 2 tbsp tahini
• Juice of 1 lime and 1 tsp zest