Photo by James Kern on Unsplash
Spiced Chickpea and Aubergine Traybake
Aubergine and chickpeas are roasted with onion, garlic and ground spices, then finished with a tahini and lemon drizzle.
- 1 medium aubergine
- 400 g canned chickpeas
- 1 medium red onion
- 3 cloves garlic cloves
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 3 tbsp olive oil
- ½ whole lemon
- 15 g fresh parsley
- 2 tbsp tahini
- salt
- 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
Dice the aubergine into 2cm cubes. Drain and rinse the chickpeas. Slice the red onion into wedges. Mince the garlic.
- Step 3
In a large bowl, toss the aubergine, chickpeas, red onion, minced garlic, cumin, coriander, smoked paprika, 2 tbsp olive oil, salt, and pepper. Spread onto a baking tray.
- Step 4
Roast for 25-30 minutes, or until the aubergine is tender and lightly browned, turning halfway through.
- Step 5
While the traybake is roasting, prepare the tahini drizzle. In a small bowl, whisk together the tahini, juice of half a lemon, 1 tbsp olive oil, and 1-2 tbsp water until a smooth, drizzly consistency is reached. Season with a pinch of salt.
- Step 6
Finely chop the fresh parsley.
- Step 7
Once roasted, transfer the chickpea and aubergine mixture to a serving dish. Drizzle with the tahini sauce and scatter with fresh parsley.
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