Israeli Aubergine & Chickpea Pittas

• 185 g1 can of chickpeas
• 1tomato
• 50 gbaby leaf salad
• 1lemon
• 2wholemeal pittas
• 1/2 tspcayenne pepper
• 1/2cucumber
• 40 g1 harissa paste sachet
• 10 gparsley
• 1aubergine
• 1red onion
• 40 g1 tahini sachet
• 20 g1 mango chutney pot

From your cupboard

• Olive oil
• Pepper
• Salt
• Sugar
• Vegetable oil

1. 1.

   Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

   Boil a kettle

   Peel and finely slice the red onions

   Add the sliced red onion to a bowl, cover with boiled water and set aside for later

2. 2.

   Meanwhile, slice the aubergines thinly into rounds (chop any larger pieces in half)

   Drain the chickpeas

   Add both to a baking tray, lined with non-stick baking paper, with the harissa paste, a generous drizzle of vegetable oil and a pinch of salt

   Give everything a good mix up until evenly coated

   Put into the oven for 20-25 min or until the aubergine is cooked through

3. 3.

   Meanwhile, chop the tomato[es] finely

   Chop the cucumber finely

   Chop the parsley roughly, including the stalks

   Add everything to a bowl with a drizzle of olive oil and a pinch of salt and pepper – this is your Israeli-style chopped salad

4. 4.

   Drain the sliced red onion in a sieve and rinse under cold water until cooled

   Return to the bowl and add the juice of 1/2 lemon with a pinch of salt and a pinch of sugar

   Stir to combine and set aside for later – these are your pink-pickled onions

5. 5.

   Add the cayenne (can't handle the heat? Go easy!) to the mango chutney pot and carefully stir to combine – this is your spicy mango sauce

6. 6.

   Combine the tahini with the juice of the remaining lemon, 2 tbsp boiled water and 1 tsp olive oil

   Add a pinch of salt and pepper – this is your tahini dressing

7. 7.

   Add the wholemeal pittas to a baking tray and put the tray in the oven for 3-4 min or until warmed through

   Add the pink-pickled onions to the chopped salad and give everything a good mix up

8. 8.

   Carefully slice the wholemeal pittas in half

   Spread the insides of the pittas with the tahini dressing and the spicy mango sauce

   Stuff with the harissa-coated aubergine and chickpeas and top with the Israeli-style chopped salad

   Add the baby leaf salad to the side with any remaining chopped salad

   Enjoy!