Name: Middle Eastern Fatteh
Prep time: 20 min
Cook time: 35 min
Yield: 3
Ingredients: FOR THE ROASTED VEG AND CHICKPEAS; 2 medium aubergines, cut into small cubes; 400g tinned chickpeas, drained and rinsed; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp ground cumin; ½ tsp paprika; Salt and freshly ground black pepper; FOR THE CRISPY PITTA; 2 large pitta breads, cut into bite-sized pieces; 1 tbsp olive oil; A pinch of salt; FOR THE YOGHURT SAUCE; 1 small garlic bulb (or 4-5 cloves), roasted; 250g soy yoghurt; 1 heaped tbsp tahini; Juice of ½ a lemon; Salt, to taste; Water, to loosen; FOR THE SPICED TOMATO DRIZZLE (OPTIONAL); 200g chopped tomatoes; 1 tsp tomato purée (optional); ½ tsp smoked paprika; A pinch of cumin; A pinch of sugar (optional); Salt and freshly ground black pepper; 1 tsp olive oil; TO GARNISH; A small handful of fresh coriander, roughly chopped; 2-3 tbsp walnuts, chopped (optional)

VMG Recipes