Roast Aubergine, Chickpea and Tomato

03 Jul

Roast Aubergine, Chickpea and Tomato

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Some recipes need to be shared, and after I made this twice in one week, I decided that the dish had spoken!

 

When I saw this recipe in Delicious magazine from Elly Pear’s new book, I decided immediately that it was dinner tonight. I very rarely do that, but it was the minimal amount of prep time and washing up which worked for me. My daughter asked if we could have halloumi with it, and so that was dinner, with a dressed rocket salad too. The kids loved the chickpeas and we were all happy!

 

I’ve tweaked the recipe a little – this is a very tweakable dish, and you can adjust it too, adding spices, sauces veggies and more, to make it just how you like it.

 

The harissa is on the side because my children don’t love heat, but you can stir it through everything from the start if you like. This would also make the most wonderful packed lunch or picnic.

 

Enjoy!

Roast Aubergine, Chickpea and Tomato (adapted from Elly Pear)

Serves 3-4

 

Ingredients

2 aubergines, cut into 2cm chunks

Olive oil

2 big handfuls of cherry tomatoes

2 cans of chickpeas, drained and rinsed

2 teaspoons ground turmeric

1 tablespoon sweet smoked paprika

Juice of a lemon

A handful of fresh coriander, roughly chopped or rocket leaves

Sea salt and freshly ground black pepper

 

To serve (all optional)

Harissa

Tahini yoghurt sauce

Grilled halloumi

Rocket leaves dressed with a little lemon juice, salt and olive oil

Cooked bulgur wheat or another grain

 

Method

  • Preheat the oven to 190C.
  • Line an oven tray with baking paper (to help with the washing up), add the aubergines and a little olive oil, salt and pepper, and toss together until most of the aubergine pieces are lightly coated. Roast for 30 minutes, tossing everything together halfway through.
  • Mix the aubergine around, add the tomatoes to the tray and roast for another 15 minutes.
  • Add the chickpeas to the tray along with the spices and a little more salt and pepper. Gently turn everything together and roast for a further 10 minutes.
  • Remove the tray from the oven, squeeze over the juice of half a lemon. Mix together, and add more lemon juice or salt and pepper until everything is beautifully seasoned. Sprinkle over the coriander or rocket leaves and serve.
  • Enjoy with your choice of sauce, sides and salad.

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