Spiced Aubergine and Chickpea Traybake with Lemon Tahini Dressing
Traybaked aubergine and chickpeas with red onion and garlic, seasoned with cumin and smoked paprika, served with lemon tahini.
- 1 medium aubergine
- 400 g canned chickpeas
- 1 medium red onion
- 2 cloves garlic cloves
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- 2 tbsp tahini
- ½ whole lemon
- 2 tbsp water
- 15 g fresh parsley
- 1 pinch salt
- 1 pinch black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Cut the aubergine into 2cm cubes. Drain and rinse the chickpeas. Slice the red onion into wedges. Mince the garlic cloves.
- Step 3
In a large roasting tin, combine the aubergine cubes, chickpeas, red onion wedges, and minced garlic.
- Step 4
Drizzle with 2 tbsp of olive oil. Sprinkle over the ground cumin, smoked paprika, and ground coriander. Season with salt and pepper.
- Step 5
Toss everything together to ensure the vegetables and chickpeas are evenly coated in the spices and oil.
- Step 6
Roast for 25-30 minutes, stirring halfway through, until the aubergine is tender and slightly charred, and the chickpeas are beginning to crisp.
- Step 7
While the traybake is roasting, prepare the lemon tahini dressing.
- Step 8
In a small bowl, whisk together the tahini, juice of half a lemon, 2 tbsp of water, and the remaining 1 tbsp of olive oil until smooth and pourable. Add a little more water if needed to reach your desired consistency.
- Step 9
Finely chop the fresh parsley.
- Step 10
Once the traybake is ready, remove it from the oven. Drizzle the lemon tahini dressing over the top and scatter with fresh parsley.
- Step 11
Serve hot.
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