Aubergine chickpea bites
Ingredients
- 3 large aubergines, halved, cut side scored
- spray oil
- 2 fat garlic cloves, peeled
- 2 tsp coriander
- 2 tsp cumin seeds
- 400g can chickpeas, drained
- 2 tbsp gram flour
- 1 lemon, ½ zested and juice, ½ cut into wedges to serve (optional)
- 3 tbsp polenta
- 1 tbsp harissa (we used Belazu rose harissa)
- 150g coconut dairy-free yogurt (we used Coyo)
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