Lebanese bowl

0:10 Prep 0:20 Cook 4 Servings  Capable cooks

With a few pre-made ingredients, this vegetarian meal is served up in only 30 minutes.

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.

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