INGREDIENTS

• 2 Sheets of Atoria’s Garlic Naan, cut into fours for scooping
• 2 cups cooked chickpeas
• 2 medium eggplants
• 2 red bell peppers
• 1 bunch fresh parsley
• 1 head of garlic
• 1 tablespoon olive oil
• Salt & pepper, to taste

  

DIRECTIONS

1. Preheat the oven to 425°F. Place the whole eggplants, red bell peppers, and garlic on a baking sheet. Roast for about 35-40 minutes, until the skins are charred and the vegetables are soft.
2. Let the roasted vegetables cool slightly, then peel off the skins. Chop the eggplants and bell peppers until it’s a mashed, spread-like texture. Squeeze the garlic cloves out of their skins and mash them.
3. In a large bowl, combine the chickpeas, roasted vegetables, and chopped parsley. Add the mashed garlic and mix well.
4. Drizzle with olive oil, season with salt and black pepper, and mix everything thoroughly. Enjoy with warm Garlic Naan.
   

NUTRITION

Serving Size: 4 Servings

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