Aubergine, Chickpea & Halloumi Flatbreads

You can use any type of flatbread here. I used Tesco high protein

It's also worth the extra cost using jarred chickpeas. These are from Belazu. they are tastier, creamier and plumper than the tinned varieties. If you can't get jarred, then Napolina tinned are a good compromise

For a vegan version, leave out the halloumi or replace with diced butternut squash

Serve with a dollop of natural yogurt, and perhaps a drizzle of tahini

Ingredients

2 tablespoons olive oil

1 x 370g jar chickpeas - drained

1 aubergine - diced

200g halloumi - diced

1 tablespoon harissa paste

Juice of half a lemon

2 tablespoons pomegranate molasses

A good pinch of sea salt

2 tablespoons sunflower seeds

2 tablespoons pumpkin seeds

1 teaspoon tamari

2 handfuls of mixed lettuce leaves

2 flatbreads

A few sprigs of mint - stalks removed, roughly chopped

1 teaspoon chili flakes - optional

Method

Heat the oil in a frying pan that has a lid. Add the chickpeas and aubergine and fry on a medium heat with the lid on, stirring occasionally, until the aubergine is softened

Remove the lid and add the diced halloumi and continue to fry until the halloumi starts to brown a little, then stir in the harissa

Turn off the heat, then squeeze the lemon juice over, and add the pomegranate molasses and salt

Heat a small pan, then toast the seeds until starting to brown. Add the tamari, stir and transfer to a plate to prevent them from burnning

Heat the flatbreads under the grill or in an air fryer, and place each on a plate

Top the breads with the leaves, then pile the chickpea, aubergine and halloumi over. Scatter over the chopped mint, toasted seeds, and chili flakes if using