Ingredients:
1/2 red chili
150ml soy yoghurt
2 cloves garlic, minced
salt and pepper
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1 onion
4 cloves garlic
1 aubergine/ eggplant
1 can chickpeas (240g)
1/2 squash/zucchini
1 heaping tbsp cumin
1/2 red chili
4 large tomatoes
1 heaping handful spinach leaves
juice from 1/4 lemon
salt and pepper
Mix all the ingredients for the yoghurt “dressing”.
Peel and chop onions and garlic cloves.
Rinse the vegetables and chopped them, keeping aubergines in one bowl, chickpeas and squash in another, and tomatoes and spinach in another.
Heat olive oil in a large sauté pan and fry onion and garlic until golden. Add aubergine and continued to fry until halfway done. Then add chickpeas, squash, cumin and finely chopped chili and heat for a little while longer. Finally add tomatoes and spinach and continue to heat until spinach is wilted. Before serving add lemon juice, salt and pepper.
Serve with warm whole wheat pocket bread and top with the yoghurt “dressing”.
Serves 2