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Aubergine and Chickpea Skillet with Mint Yogurt

Name: Aubergine and Chickpea Skillet with Mint Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium aubergines; 1 x 400 g can chickpeas; 400 g chopped tomatoes; 1 medium onion; 2 garlic cloves; 250 g Greek yogurt; 15 g fresh mint; 1 lemon; 3 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp sweet paprika; 1/2 tsp salt; 1/4 tsp black pepper

Zusammenfassung

Spiced aubergines and chickpeas with tomatoes, served with cool yogurt and fresh mint.

Aubergine and chickpea skillet with mint yogurt

Preparation

Cut aubergines into 2 cm cubes. Dice onion and finely chop garlic. Drain and rinse chickpeas. Heat 2 tablespoons oil in a wide frying pan over medium-high heat. Add aubergine in a single layer and cook 8 to 10 minutes, turning every 2 minutes, until browned and soft. Transfer to a bowl.
Add remaining oil to the pan and cook onion with salt for 4 minutes. Add garlic, cumin and paprika for 30 seconds. Stir in tomatoes, chickpeas and pepper. Simmer uncovered for 8 minutes until the tomato sauce thickens. Return aubergine to the pan and cook 3 minutes to heat through.
Finely chop mint. In a small bowl, mix yogurt, half the mint, 1 tablespoon lemon juice and a pinch of salt. Taste the skillet and add salt if needed. Spoon the warm aubergine mixture onto plates, add mint yogurt and scatter over the remaining mint.