With a few pre-made ingredients, this vegetarian meal is served up in only 30 minutes.
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.
Ingredients
-
2 large eggplants, thinly sliced
-
1 1/2 teaspoons cumin seeds
-
3 carrots, grated
-
1 1/2 tablespoons lemon juice
-
1 1/2 tablespoons extra-virgin olive oil
-
3 garlic cloves, thinly sliced
-
1/2 long red chilli, finely chopped
-
400g can no-sodium-added chickpeas, drained, rinsed
-
150g baby spinach
-
320g falafels, warmed
-
1/2 cup hummus
Method
-
Step 1
Preheat grill. Line a large baking tray with foil. Arrange eggplant in a single layer. Lightly spray with olive oil and season. Cook, in batches, under grill for 3-4 minutes. Flip over eggplant and cook for another 2-3 minutes or until tender.
-
Step 2
Meanwhile, heat a large frying pan over medium-high heat. Cook cumin seeds for 1 minutes or until fragrant. Transfer to a large bowl with carrot and 1 tablespoon each of lemon juice and oil. Season and toss to coat.
-
Step 3
Heat remaining oil in same frying pan over medium heat. Cook garlic and chilli for 1 minute or until golden. Add chickpeas and cook, stirring, for 2-3 minutes or until hot. Stir through spinach until wilted. Drizzle with remaining lemon juice and season.
-
Step 4
Divide eggplant, carrot salad and spinach mixture between 4 bowls. Top with falafels and a dollop of hummus.