Dive into this irresistible, flavour-packed hummus bowl, where a rich, spiced aubergine and lentil stew meets creamy hummus. Bursting with protein and fibre, thanks to the lentils, this dish is a full meal that's perfectly scoopable and utterly delicious!
cooked
Preheat your oven to 200 C. Slice the aubergine into 2cm thick rounds. Arrange them on a baking tray, brush both sides with extra virgin olive oil, and season with salt and black pepper. Add the cherry tomatoes around the aubergines on the same tray. Roast for 15 minutes, then flip the aubergines and roast for another 10-15 minutes until they are softened and golden.
While the vegetables roast, finely slice the red onion and red chilli. Mince the garlic and ginger.
In a large pan, cook the sliced red onion over medium heat for about 7 minutes until softened. Add the minced garlic, ginger, and half of the sliced red chilli, along with the tomato pur e and all the spices (ground cumin, garam masala, and smoked paprika). Cook for 1 minute until fragrant.
Add the tinned plum tomatoes to the pan, breaking them up with a spatula. Fill the empty plum tomato tin three-quarters full with water and add it to the pan. Season generously with salt. Bring to a simmer and cook on medium-high heat for 15 minutes, or until the sauce has thickened.
Stir the cooked puy lentils into the stew and heat through for a few minutes. Remove the pan from the heat. Gently fold in the roasted cherry tomatoes and aubergine.
Toast the pitta bread until warm and slightly crispy.
To serve, spread a thick layer of hummus in a shallow bowl. Spoon the spiced aubergine and lentil stew over the hummus. Finish with a good squeeze of lemon juice, a drizzle of extra virgin olive oil and tahini. Garnish with the remaining sliced red chilli, fresh coriander, and capers. Serve immediately with the toasted pitta bread for scooping.
For an extra depth of flavour, roast the aubergine and cherry tomatoes until they are slightly charred at the edges.
If you prefer a milder spice level, remove the seeds from the red chilli before slicing.
This stew can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.