Adjapsandali Bulgur Bowl with Herbed Yogurt and Crispy Chickpeas

Method

1. Preheat the oven to 220 °C for 15 min and line two baking trays with baking paper. Rinse and drain the chickpeas, then spread them on kitchen paper and dry the outsides completely.

   oven

2. Cut the aubergine into 2.5 cm cubes, the pepper into 2 cm strips and the red onion into wedges. Put them on the 35×25 cm tray with the cherry tomatoes, toss with 60% of the oil, 70% of the khmeli suneli and half the salt, and spread out in one layer. Roast in the oven for 25 min, stirring once halfway, until the aubergine is golden and the tomatoes have burst.

   Add in this stepAubergine (eggplant) 300 gRed bell pepper 1Cherry tomatoes 160 gRed onion ½Extra virgin olive oil 1¾ tbspKhmeli suneli (Georgian spice blend) ¾ tspSalt 0.4 tsp

   oven

3. At the same time, toss the chickpeas on the second tray with 30% of the oil, the rest of the khmeli suneli and a quarter of the salt, spread them out and roast in the oven for 20 min, shaking the tray once, until firm and crisp outside. They crisp up more as they cool.

   Add in this stepCanned chickpeas, drained 120 gExtra virgin olive oil 0.9 tbspKhmeli suneli (Georgian spice blend) ¼ tspSalt ¼ tsp

   oven

4. While the vegetables roast, put the bulgur in a bowl, pour over the boiling water, cover with a plate or cling film and leave for 15 min. When the water is absorbed, fluff it up with a fork and stir in half the lemon juice. If your bulgur is coarse, simmer it in a pan for 10–12 minutes instead.

   Add in this stepFine bulgur wheat 100 gBoiling water 200 mlLemon ¼

5. Stir the finely grated garlic, half the coriander, the dill, the rest of the lemon juice and the remaining salt into the yogurt. If it is very thick, loosen it with water, 1 tsp at a time.

   Add in this stepGreek yogurt 120 gGarlic clove 1Fresh coriander (cilantro), chopped 1 tbspDill, chopped 2 tbspLemon ¼Salt ¼ tsp

6. Toast the walnuts in a dry pan over medium-low heat for 3 min, shaking, until they smell nutty, then chop roughly. Watch them closely; they burn quickly.

   Add in this stepWalnuts 20 g

   medium-low heat

7. Spoon the bulgur into bowls and top with the roasted vegetables and their tray juices. Add a big spoonful of herbed yogurt, scatter over the chickpeas, walnuts, remaining coriander and basil leaves, and finish with a drizzle of the remaining olive oil.

   Add in this stepFresh coriander (cilantro), chopped 1 tbspBasil leaves 2 tbspExtra virgin olive oil ¼ tbsp