Chickpea bowl

Mix the curry powder, 1 pinch of salt and 2 tablespoons of oil in a bowl.

Mix ¼ of the chickpeas with the oil and place on a baking tray lined with baking paper.

Wash and dice the eggplant, mix in the bowl with the remaining curry oil and season with salt, then place on the baking tray.

Wash the peppers, cut into 2 cm wide rings, place on the baking tray next to the eggplants and chickpeas.

Roast in the oven at 180 ° C for 15–20 minutes.

Squeeze out 2 tablespoons of lemon juice, cut the remaining lemon into wedges.

Put the rest of the chickpeas, 2 tablespoons of oil, yogurt, tahini, salt, pepper, lemon juice and cumin in a tall container.

Puree everything finely, season to taste and fill into two bowls.

Wash and chop finely the parsley.

Take the vegetables and chickpeas out of the oven, spread on the chickpea cream.

Spread the feta on the vegetables, sprinkle with parsley and a pinch of chili flakes and serve with lemon wedges.