Spiced Chickpeas with Fynbos Smoked Baba Ganoush

Sides can be much more than blanched greens or roasted root vegetables. Add an interesting twist to the table with our recipe for spiced chickpeas with fynbos smoked baba ganoush. It even works well as a snack, served with crispy flatbreads. This lovely combination of creaminess, smoke and spice begs for a subtle touch of sweetness and we recommend you try it with our LookOut Semi-Sweet. 

Spiced Chickpeas             

2 Chickpeas, canned, drained    

8g Coriander seeds        

2g Fennel seeds

2g Pimento, whole         

5g Cumin seeds

3g Caraway seeds           

2g Smoked paprika         

1g Cinnamon, ground    

1.5 tsp Brown sugar       

3 tblsp Olive oil blend    

1 Zest and juice of lemon

Oryx desert salt to taste

Freshly cracked black pepper to taste

Smoked Baba Ganoush   

3 Eggplant, large              

1/4 cup Olive oil blend  

1/3 cup Tahini   

2 tblsp Lemon juice, freshly squeezed    

2 Garlic clove, minced    

Oryx desert salt to taste

10g Mint pelargonium fynbos    

Preheat the oven to 180C.           

Firstly make the spice rub, in a saucepan over medium heat toast the coriander, fennel, pimento, cumin and caraway seeds until aromatic.     

Use a spice grinder and coarsely grind the spices.             

In a mixing bowl combine the grinded spices with the smoked paprika, ground cinnamon, brown sugar, olive oil blend, zest and juice of one lemon.       

Mix well and add the drained chickpeas, allow to marinate.         

Preheat your smoker to 105C using indirect heat and hardwood smoke. 

Cut the eggplants in half and brush the flat side of each half with 2 tbsp of the olive oil. Place the eggplant, flat side down, and add the mint pelargonium fynbos over the hot coals.

Close the lid and smoke the eggplant for 1 hour.

Wrap the eggplant halves in foil.              

Increase the temperature of the smoker to 180C and allow the eggplants to cook until soft, about 30 minutes.    

Remove the eggplants from the smoker and allow to cool slightly.             

Scoop out the eggplant flesh and discard the skins. Place the pulp in a food processor along with tahini, lemon juice, garlic, salt and the remaining olive oil.    

Blitz until the ingredients are well blended and a smooth mixture is achieved. Add a little extra olive oil if needed.               

Transfer the marinated spiced chickpeas to a roasting tray and roast in the preheated oven until aromatic and golden brown.

Serve the chickpeas over the smoked baba ganoush as a side dish.