I have always been a huge fan of the combination of cumin and coriander which works very well with both eggplants and chickpeas. There are many Middle Eastern dishes using these ingredients.
I actually made this as a stuffing for baked eggplant and ended up with left-overs –don’t worry, I’m working on the recipe so stay tuned for the recipe peoples. Naturally, the next day, it became my lunch; served on rice cakes with fresh tomato slices. If you are looking for a light lunch option, this one is just right for you!
1x can chickpeas, drained and rinsed and drained again
4 rice cakes
1 small tomato, washed and sliced
1 tsp ground cumin
1 tsp ground coriander
3 generous tbsp Tofutti Sour Supreme
Juice of ½ lemon, freshly squeezed
Handful flat-leaf parsley, washed and finely chopped
• Process the chickpeas, vegan sour cream and lemon juice in a food processor. Scrape the sides and pay attention to the area under the blade –this is usually where you get not so processed bits and pieces. Transfer into a bowl.
• Add the remaining ingredients; parsley, cumin, coriander and salt.
• Spread evenly and generously over rice cakes. Top with sliced tomatoes and enjoy!