Warm Eggplant and Chickpea Salsa

[Guest guest]

Warm Eggplant and Chickpea Salsa

 

 

8 teaspoons olive oil

2 teaspoons ground turmeric

1 teaspoon cumin seeds

400 g (14 oz) can chickpeas (garbanzo beans), drained, rinsed

1/2 cup chargrilled eggplant, drained, diced

fresh coriander (cilantro) leaves, to serve

salt and pepper, to taste

 

 

1. Heat oil, turmeric and cumin seeds in a non-stick frying pan over

medium heat. Cook, stirring, for 2 minutes or until fragrant.

 

2. Add chickpeas and eggplant. Cook, stirring, for 1 minute or until

chickpeas are heated through.

 

3. Season with salt and pepper. Serve.

 

 

Serves 4.