Warm eggplant and chickpea salsa

For the perfect vegetarian accompaniment to your midweek meal, whip up this chunky eggplant salsa.

Heat oil, turmeric and cumin seeds in a non-stick frying pan over medium heat. Cook, stirring, for 2 minutes or until fragrant.
Add chickpeas and eggplant. Cook, stirring, for 1 minute or until chickpeas are heated through. Season with salt and pepper. Serve.

Source

2 tbsp olive oil

2 tsp ground turmeric

1 tsp cumin seeds

400g can chickpeas, drained, rinsed

1/2 cup chargrilled eggplant, drained, diced

fresh coriander leaves, to serve

Mixing Bowl Set

Check price

Hurry up

Check price

Hurry up

Check price

Hurry up