Roasted Aubergine and Chickpea Bowls with Pomegranate Molasses

Ingredients

• 2 aubergines
• 800 g tinned chickpeas
• 3 tbsp pomegranate molasses
• 600 g cooked brown rice
• 2 tsp smoked paprika
• 4 tbsp olive oil
• 80 g pomegranate seeds
• 20 g fresh mint
• 3 garlic cloves

Method

1. 1

   Preheat the oven to 200°C. Cut the aubergines into 2cm cubes, toss with 2 tbsp olive oil, smoked paprika, salt and pepper, and spread on a large baking tray.

2. 2

   Drain and rinse the chickpeas, pat dry, then toss with the remaining olive oil and crushed garlic. Add to the baking tray and roast everything for 25–30 minutes until golden and slightly crispy.

3. 3

   Warm the cooked brown rice in a saucepan with a splash of water over a gentle heat.

4. 4

   Remove the tray from the oven and drizzle the pomegranate molasses over the aubergine and chickpeas, tossing to coat.

5. 5

   Divide the rice between four bowls, pile on the roasted aubergine and chickpeas, then scatter over pomegranate seeds and torn mint leaves.