Turlu Turlu is a dish with Turkish origins, with similarities to ratatouille. Adding chickpeas makes it more fillings, while stirring in Zhoug adds a herbaceous hit with a mild chilli finish.
3 aubergines, cut in half lengthways then cut into large angular chunks
3 courgettes, cut into thick discs
1 onion, peeled and cut into wedges
2 peppers, seeds removed and cut into thick slices
3 carrots, washed and stalks removed, cut into chunky pieces
2 medium potatoes, cut into small chunks
Salt and pepper
1 440g tin chopped tomatoes
½ 600g jar cooked Chickpeas
3 tbsp Zhoug
1 small bunch (30g) flat leaf parsley, roughly chopped
Prep the aubergines and courgettes then place in a large bowl and sprinkle 1 tsp of fine salt all over and toss to mix. Leave to stand for 20 minutes, then lightly rinse under water and pat dry.
Heat your oven to 200C fan/220C non-fan. Whilst salting the aubergine and courgettes, prep the remaining vegetables. When ready, combine everything together, season lightly with salt and pepper, toss to coat, then add the olive oil and toss again. Spread out on a metal baking tray (or trays) in a single layer, so that the vegetables roast, rather than steam. Place in the oven and roast for 20 minutes, then move the vegetables around roast for another 20 minutes. The aim is for the vegetables to be caramelised and soft but not burnt, so turn the oven up or down as necessary.
While the vegetables are cooking, combine the tomatoes and zhoug in a pan and bring to a simmer. Season with a little salt and pepper then add the chickpeas and turn off the heat.
Once the vegetables look and taste delicious, remove from the oven, pour over the tomato and zhoug mix, add the chopped parsley and gently stir to combine. If necessary, return to the oven to warm though, but it is best served straight away. If making ahead, its best to combine the tomato at the last minute as otherwise the vegetables can absorb all the liquid.