I opened my fridge a few weeks ago and I had chickpeas and feta.
It was then I decided to go wild and came up with my Chickpea Feta Creation.
Eggplant (or aubergine as the Brits like to call it) is probably my favourite vegetable. I’ve expressed my obsession with carrots already with you all and even managed to sneak some into this recipe. Now it’s time to learn about when Caroline met eggplant. I used to HATE the sight of it. I though it was the weirdest most gross looking vegetable. I would think to myself :”I will never like this. Ever”. As often happens when one is about twelve, I changed my mind. I was wrong, and I’m only mature enough now to admit it (ego).
One of my best friends is vegetarian so I would often be at her house to her great dismay (I can be a lot to handle). We both love food but, to be honest, I could not understand how ANYONE could ever be vegetarian. The worst part? She was raised that way. Twelve year old me was not having it. I just didn’t get it. Luckily, with time, I came to my senses and was able to discover many different vegetables in great part thanks to her. Thanks to her, I discovered the eggplant and fell in love. It’s real love that the eggplant may just not know about.
Yes Mom, you helped too, I’m not forgetting you.
You’re probably wondering why I’m rambling so much about the eggplant when the title of the recipe is Chickpea Feta Creation. Glad you asked. You see, the roasted eggplant at the bottom is technically optional to this recipe but I would 100% recommend making it overtime you make the chickpea creation. I decided to experiment with my fridge ingredients and wasn’t quite sure how this would turn out. Pan fried feta? Mmmmm, not too sure about that. In any case, I was hungry and ready to try it out. And you know what? IT WAS AMAZING. I swear to you, I never expected it to be this good. My flatmates approve… which is basically like winning the Golden Ticket.
Chickpea Feta Creation
This recipes serve 2 hungry people. If you’re living alone or single (no shame, single people can eat well too), make the whole recipe and enjoy the leftovers!
1/4 cup Olive oil, plus more for later
1 tbsp Honey, plus a tsp for later
1 can of Chickpeas
1/3 cup Feta, crumbled
1 tbsp Tahini
Carrots, chopped (as many or few as you’d like)
1 clove Garlic
Tahini (to serve)
Preheat oven at 400 F (200 C).
Slice your eggplant in half. Cut the eggplant flesh in diamond form (as done here). Add the olive oil. Brush well so the oil is absorbed well in the eggplant. Sprinkle salt and pepper.
Place on a baking sheet and roast for 45 minutes.
When there is about 20 minutes left to the eggplant, it’s chickpea creation time.
In a bowl, mix the chickpeas, feta and 1 tbsp of tahini. Leave your tahini out, you’ll want more later.
Have your chopped carrots ready.
In a pan, a a tbsp (or a little more) of olive oil. When it gets hot, pop in the garlic and cook on medium heat until the garlic browns (you can totally add onions here, I just didn’t have any. oops).
Now, add the carrots and spices. Cook for 5 minutes, until the carrots seem a little softer.
Incorporate the chickpea mixture and sauté for another 5 minutes. The feta may stick to the pan or brown a little. That’s ok.
Add the honey for flavour.
Your eggplant should be ready now.Nice and brown, the smell is bewitching. No tasting!…yet.
To serve, put the eggplant on a plate (logic).
Add the chickpea mixture on top.
Garnish with a teaspoon of harissa and an extra drizzle of tahini.
Add some coriander too! I didn’t have any that day (do I ever have the ingredients I need? These are the struggles I must deal with).
Voila! Your chickpea feta creation is complete.
Make sure to #whenhealthymettasty on social media if you try it! Enjoy all the food you eat. Happy is healthy, remember that!
What’s your favourite ingredients to create with?