Combine chickpeas and aubergine with garlic and cumin for these tasty, healthy vegan canapés. Everyone will love them served with our harissa yogurt
Prep:20 mins
Makes 20
3 large aubergines, halved, cut side scoredspray oil2 fat garlic cloves, peeled2 tsp coriander2 tsp cumin seeds400g can chickpeas, drained2 tbsp gram flour1 lemon, ½ zested and juice, ½ cut into wedges to serve (optional)3 tbsp polenta
STEP 1Heat oven to 200C/180C fan/gas 6. Spray the aubergine halves generously with oil, then put them cut-side up in a large roasting tin with the garlic, coriander and cumin seeds. Season, then roast for 40 mins until the aubergine is completely tender. Set aside to cool a little.STEP 2Scoop the aubergine flesh into a bowl and discard the skins. Use a spatula to scrape the spices and garlic into the bowl. Add the chickpeas, gram flour, lemon zest and juice, roughly mash together and check the seasoning. Don’t worry if the mix is a bit soft – it will firm up in the fridge.STEP 3Shape the mixture into 20 balls and put them on a baking tray lined with baking parchment, then leave to chill in the fridge for at least 30 mins. Swirl the harissa through the yogurt and set aside. Can make ahead to this point the day before and kept covered in the fridge.STEP 4Heat oven to 180C/160C fan/gas 4. Tip the polenta onto a plate, roll the balls in it to coat, then return them to the tray and spray each one with a little oil. Roast for 20 mins until crisp, hot and golden. Serve with the harissa yogurt and lemon wedges, if you like.
