Silvia’s Chickpea and Aubergine’s salad
And so, without fail, we have bid our adieu to yet another year and welcomed the new one with expectant hearts. We have duly complied a list of resolutions for 2016 and on day 5 we are still sticking to it. Marvelous! Drink less, exercise more, work less, laugh more, play lego with boys, don’t yell at them, kiss husband more, eat healthy food… As I type this I have a big smile on my face knowing that however short-lived all these aspirations are, I still believe in writing them down and implementing those changes in my life, for however long they last! The two things I am sure I won’t fail at, are kissing hubby (he’s rather irresistible) and prepare healthy meals for my family to enjoy. All year round.
Ingredients, serves 4 as a side (vegan, gluten free)
1 large aubergine (eggplant), cut into 2cm cubes
1 garlic clove, skin on and bashed with the back of a knife
4 tablespoons of extra-virgin olive oil
1 teaspoon of paprika
1 tin of chickpeas, well drained
salt and pepper for seasoning
parsley leaves and nasturtium to scatter on top
Method
1. Heat up the oil in a large, non-stick frying pan, add the garlic and cook in the oil to infuse its scent into it for 1 minute. Add the aubergine, stir well until well coated with the oil, then turn the heat to medium-low, cover with a lid and allow the hot oil and the steam to cook the vegetables gently for 15 minutes. Stir from time to time.
2. When the aubergines look soft and slightly caramelized, add the chickpeas and paprika, stir well and cook, uncovered, over medium heat for 4-5 minutes. Taste for salt and adjust accordingly.
3. Serve warm topped with parsley and nasturtium leaves and a grounding of black pepper.
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