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Turkish Toast with Carrot-Cumin Purée and Chickpea Salad

A recipe from the Good Food collection.

Ingredients

Turkish Toast with Carrot-Cumin Purée and Chickpea Salad
Turkish Toast with Carrot-Cumin Purée and Chickpea Salad
140 g (5 oz/⅔ cup) dried chickpeas (garbanzo beans)
600 g (1 lb 5 oz) carrots (about 4), peeled and coarsely chopped
1 teaspoon sweet paprika
11½ teaspoons ground cumin
1 large handful coriander (cilantro) leaves, chopped
80 ml (21½ fl oz/⅓ cup) lemon juice
large pinch cayenne pepper, or to taste
200 ml (7 fl oz) olive oil
1 medium eggplant (aubergine) (about 325 g/111½ oz ), trimmed and cut into 2 cm (¾ inch) pieces
2 large tomatoes (about 360 g/12¾ oz) trimmed and cut into 2 cm (¾ inch) pieces
1 small handful parsley, chopped
1 loaf Turkish bread

Method

1. Soak chickpeas overnight in enough cold water to cover, then drain well. Place chickpeas in a saucepan and cover with water. Bring to the boil and cook over medium–high heat for about 11½ hours or until tender, adding extra water to keep chickpeas covered as necessary. Drain well.

2. Meanwhile, place the carrots in a saucepan and cover with water. Bring to the boil and cook for about 30 minutes or until very soft, then drain well. Transfer to a food processor, add the paprika, 1 teaspoon of the cumin, half the coriander and lemon juice, cayenne pepper and 80 ml (21½ fl oz/⅓ cup) of the olive oil. Season to taste with sea salt and freshly ground black pepper, then cool to room temperature.

3. Heat 80 ml (21½ fl oz/⅓ cup) of the olive oil in a frying pan over medium heat. Carefully add the eggplant pieces and cook slowly, turning often for 15–20 minutes or until very soft and deep golden, adding a little more oil if necessary. Transfer mixture to a colander placed over a bowl to drain, reserving pan juices. Measure 30 ml (1 fl oz) of the reserved pan juices and return them to the frying pan. Heat over low heat, add remaining cumin and cook for 1 minute or until mixture foams. Add tomato, season to taste and cook over medium heat, stirring often, for 5 minutes or until softened. Add the eggplant, parsley and remaining coriander and lemon juice, then stir in the chickpeas.

4. Heat the oven to 200°C (400°F/Gas 6). Slice turkish bread on the diagonal into thin slices. Brush with remaining olive oil and place in a single layer on a baking tray. Bake until bread is golden.

5. Serve carrot purée with toasted Turkish bread and chickpea salad.

Main ingredient:
Carrot
Cuisine:
Middle Eastern
Course:
Lunch

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