Mediterranean Chickpea Caponata

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Ingredients

• 2 red onions, roughly chopped
• 3 sticks of celery, finely sliced
• 2 red peppers, roughly diced
• Aubergine (eggplant), diced
• Olive oil
• Salt
• Fennel seeds
• 4 teaspoons harissa powder
• 5 cloves of garlic, roughly chopped
• 2 large bay leaves
• Sherry vinegar
• 1 tin of chickpeas
• 1 large tin of crushed tomatoes
• Fresh mint
• 3 tablespoons Greek yogurt
• Juice of 1 lemon
• Salt and pepper
• Fresh parsley
• Sumac
• Warm pita bread

Instructions

1. In a large pan, heat olive oil and sauté red onions and celery with a pinch of salt for 5 minutes.
2. Add red peppers and aubergine, cooking for 5 more minutes.
3. Stir in fennel seeds, harissa powder, garlic, and bay leaves, cooking for 3-4 minutes.
4. Add sherry vinegar, cook until evaporated, then add chickpeas and crushed tomatoes. Simmer for 20-30 minutes.
5. Make lemon mint yogurt by mixing mint, Greek yogurt, lemon juice, salt, and pepper. Chill.
6. Stir in chopped parsley to the caponata, then serve with warm pita bread and a dollop of lemon mint yogurt. Sprinkle sumac on top. Enjoy!

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