Curried chickpea stacks

Chick pea patties:

1 large onion, peeled and finely chopped

3 cloves garlic, peeled and finely chopped

1 Tbs grated fresh ginger

½ cup finely grated carrot

½ cup finely grated pumpkin

1 tsp cumin

1 Tbs mild and spicy curry powder

400g tin chickpeas, rinsed and drained

½ cup regular oats

2 eggs.

Rice Pilaf:

½ cup basmati rice

½ cup yellow split peas

 1 tsp turmeric

1 cup vegetable stock

½ cup mixed dried cake fruit

1 large eggplant

1 cup baby spinach leaves, washed and dried

½  cup greek yoghurt

2 Tbs olive oil

For patties, blitz oats in food processor until finely chopped, add chickpeas and process until almost smooth.  Add in other pattie ingredients and blend until mixed together.  Form into 8 patties(using wet hands) and place in fridge for at least an hour to chill and firm.

For rice pilaf place rice, peas, turmeric and vegetable stock in rice cooker and start, or bring to the boil and then simmer in a pot for 30 – 40 minutes.  When cooked, fluff rice with a fork, and stir in dried fruit. Let sit covered for 10 minutes.

 Slice eggplant into 8 slices, then sauté in a little olive oil until crispy and brown.  Keep warm in oven.  Sauté on medium in a little olive oil for about 10 minutes each side, until firm and golden.

To assemble, divide the rice between plates, then add spinach on top, then eggplant, then pattie and finally a dollop of yoghurt.