Moroccan Zaalouk Toasts with Chickpeas

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 1 can chickpeas, drained
• 4 ripe tomatoes, chopped
• 4 tbsp olive oil, divided
• 1 small onion, finely diced
• 5 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 4 thick slices country bread
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Heat the oven to 425F (220C). Toss the eggplant cubes with 2 tablespoons of the oil and 1/2 teaspoon salt, spread them out on a sheet pan, and roast for 25 minutes, turning once, until deeply browned and completely collapsed.
2. Give the eggplant room on the pan. Piled up it steams into grey mush instead of taking on the char that gives zaalouk its smoky edge.
3. Heat the remaining oil in a wide pan over medium heat and cook the onion for 6 minutes until soft, then add the garlic, cumin, paprika, and coriander for 30 seconds.
4. Add the tomatoes and cook for 12 to 15 minutes, pressing them down, until they collapse into a thick paste and the oil separates at the edges.
5. Add the roasted eggplant and mash it into the tomato with a fork or the back of a spoon, leaving some texture rather than pureeing it smooth.
6. Cook for 10 minutes more over low heat, stirring, until the zaalouk is thick enough to hold a shape on the spoon. Season with salt and the lemon juice.
7. Warm the chickpeas through in a small pan with a spoonful of the zaalouk and a splash of water, crushing a few of them.
8. Toast the bread until crisp, pile the zaalouk on top with the warm chickpeas, and finish with the cilantro and lemon wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.