Crispy Tamarind Aubergine Chickpea Rice Bowls With Minted Peanut Yogurt

Crispy Tamarind Aubergine Chickpea Rice Bowls with Minted Peanut Yogurt 🍆🌿 This bowl is built around glossy sweet-sour tamarind aubergine, crisp roasted chickpeas and a cool minted peanut yogurt that cuts through the richness. The aubergine should roast until soft in the middle with caramelized edges, while the chickpeas need to be patted dry so they turn crisp instead of steaming. Serve everything over warm rice with herbs, cucumber, sesame and crushed peanuts for a fresh, filling vegetarian dinner. 🍚 Yield: 3-4 bowls Time: about 45 minutes Ingredients: - 2 medium aubergines, cut into thick wedges - 1 x 400 g tin chickpeas, drained, rinsed and patted dry - 2 tbsp olive oil, plus extra for the tray - 1 1/2 tbsp tamarind paste - 1 tbsp soy sauce or tamari - 2 tsp maple syrup or honey - 1 tbsp lime juice, plus wedges to serve - 1 garlic clove, finely grated - 1 tsp finely grated ginger - 1/2 tsp ground cumin - 1/2 tsp smoked paprika - Salt and black pepper - 450-600 g cooked rice, warm - 1/2 cucumber, finely diced - Small handful coriander leaves - Small handful mint leaves - 1 tbsp sesame seeds - 2 tbsp roasted peanuts, roughly crushed For the minted peanut yogurt: - 180 g thick Greek yogurt - 1 1/2 tbsp smooth peanut butter - 2 tbsp finely chopped mint - 1 tsp lime zest - 1 tbsp lime juice - 1-2 tbsp cold water, to loosen - Small pinch salt Method: 1. Heat the oven to 220 C / 425 F. Line a large tray with baking paper and lightly oil it. Use a tray large enough for the aubergine and chickpeas to sit in one layer. 2. Prepare the vegetables. Cut the aubergines into thick wedges so they hold their shape. Drain the chickpeas, rinse well and pat them very dry with kitchen paper. 3. Make the glaze. Whisk tamarind paste, soy sauce, maple or honey, lime juice, garlic, ginger, cumin, smoked paprika, olive oil, salt and black pepper. The glaze should taste sharp, savoury and lightly sweet. 4. Roast the aubergine and chickpeas. Toss aubergine wedges with most of the glaze, then spread them cut-side down on the tray. Scatter chickpeas around them and spoon over the remaining glaze. Roast for 28-34 minutes, turning the aubergine once, until the edges are dark, sticky and tender and the chickpeas are crisp in places. 5. Make the yogurt. Stir Greek yogurt with peanut butter, mint, lime zest, lime juice and salt. Add cold water a teaspoon at a time until spoonable but still thick. Keep it chilled until serving. 6. Build the bowls. Divide warm rice between bowls. Add the tamarind aubergine and chickpeas, then spoon over minted peanut yogurt. Finish with cucumber, coriander, mint leaves, sesame seeds, crushed peanuts and lime wedges. 7. Taste and adjust. Add more lime if the bowl needs brightness, more peanuts for crunch, or a tiny pinch of salt over the yogurt if the aubergine is very sweet. Serving and storage: Serve with extra cucumber, shredded lettuce, quick pickled onions or a simple herb salad. The tamarind glaze can be mixed a day ahead. Roasted aubergine and chickpeas keep for 2 days in the fridge, though chickpeas soften as they sit; reheat them on a hot tray for the best texture. Keep the yogurt separate and add it cold at the table. 🥒 Save this one for a vegetarian bowl with sticky edges, cool sauce and proper crunch. 💚 Tasteloom.club