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Spiced Aubergine and Chickpeas

Updated: Oct 24, 2021


A one tray wonder!!


1 x Aubergine

Tin of Chickpeas, drained

2 Cloves Garlic sliced

Handful Cherry Tomatoes (red, yellow or both) halved

Ground Cumin 2tsp

Ground Coriander 1tsp

Paprika 1tsp

Chilli flakes large pinch

Olive oil 5 tbsp

Salt and Pepper

1 x Lemon

Parsley


Whack your oven up to 200 and put a suitable sized baking tray in the oven. Then cut your aubergine into 4cm pieces leaving the skin on. You want them chunky!


In a large bowl mix your spices, salt and pepper and olive oil. Throw in your aubergine and give it all a mix so they become friends.


When your oven is hot enough remove the tray (carefully!) and pour in your spiced aubergine chunks and marinade.


After 20-30 mins your aubergine should be browning and looking appetizing. Now add chickpeas, cherry tomatoes and sliced garlic. Give it all a shake and place back in the oven for 10 mins.


Remove the tray from the oven, Stir in some chopped parsley and the juice and zest of one lemon.


Spoon the juicy goodness over brown rice, quinoa, buckwheat or your fave grain. A dollop of yoghurt wouldn’t hurt but is not essential.