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1
Halve the aubergine score the cut surface and sprinkle with salt.
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2
Leave for 10 min then queeze out the juices.
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3
Drizzle 2 tbsp extra virgin olive oil over the cut surface place cut side down
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4
In a small roasting tin and bake on the floor of the roasting oven for 20 min till soft and golden brown underneath.
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5
Cut into dice.
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6
Heat the remaining oil in a flameproof casserole and cook the onions on the simmering plate for 5 min or possibly till golden brown and soft.
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7
Add in the butter then stir in the cumin seeds and rice.
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8
Fry for 1 to 2 min pour the stock over season and bring to the boil.
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9
Reduce the heat then simmer uncovered for 10 to 12 min on the floor of the roasting oven or possibly till most of the liquid has evaporated and the rice is tender.
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10
Remove the pan from the heat.
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11
Stir in the chickpeas spinach and reserved cooked aubergine.
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12
Cover with a tight fitting lid and leave to stand for 5 min in the simmering oven till the pinach is wilted and the chickpeas are heated through.
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13
Adjust the seasoning to taste.
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14
Fork through the rice grains to separate and make them fluffy before serving.
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15
This is perfect for a midweek supper dish.
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16
Serve with a large green salad for a really healthy meal.
