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.
