Middle eastern Chickpea Salad

Middle eastern Chickpea Salad  

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Serves 4

Full Choice 1 pt per serving

450g aubergine, cut into cubes

1 large onion, finely chopped

1 clove garlic, crushed

140 ml veg stock

400g tin chopped tomatoes

2 level tbsp tomato puree

1 tsp ground cinnamon

2 tsp sweeteneer

2 tbsp freshly chopped coriander

1 tbsp lemon juice

1 x 400g can chickpeas, drained & rinsed

salt & pepper

Put the aubergine, onion and garlic into a large pan with the stock and tomatoes.  Mix well, bring to the boil and simmer gently, uncovered for 20 mins until softened.  set aside and allow to cool completely.

Stir in the remaining ingredients and season to taste.  Chill for 1 hour before serving.