Sumac adds a tart, citrussy flavour to this washing-up-light supper.
- CourseMain meal
- Prepare15 mins
- Cook30 mins
- Total time45 mins
Preheat the oven to 200ºC, gas mark 6. Cut the aubergine into 3cm chunks and put in a roasting tin with the chicken and chickpeas. Add the oil, cumin and garlic; season and toss to coat. Roast for 30 minutes, stirring halfway, until the chicken is cooked through, the juices run clear and there is no pink meat remaining. 2 Use forks to shred the chicken
Use forks to shred the chicken in the tin. Sprinkle over the sumac. Add the tomatoes, olives and salad leaves, then toss together until all coated. Season and serve immediately.