Chickpea & aubergine one pot bake

Name: Chickpea & aubergine one pot bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 aubergine, thinly sliced; ¼ tsp salt; ½ tsp chilli powder; 2 tbsp sunflower oil

This is a stunning vegetarian centrepiece by Chetna Makan. It's made using just an aubergine and store-cupboard ingredients. Serve with a little yogurt and the tomato and cumin flatbreads.

4 out of 5 stars(4) Rate this recipe

Vegetarian3 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 aubergine, thinly sliced
¼ tsp salt
½ tsp chilli powder
2 tbsp sunflower oil

For the chickpeas

2 tbsp sunflower oil
2 medium onions, roughly chopped
4 clove/s garlic, finely chopped
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
1 tsp salt
2 tbsp Cooks’ Ingredients Harissa Paste
1 tsp ground cumin
½ tsp clear honey

Preheat the oven to 200ºC, gas mark 6. Cook in a frying pan and transfer to a large (or approx 1.5L) baking dish before putting in the oven, or use an ovenproof pan. For the chickpeas, heat the oil in the pan and add the onions. Cook for 5 minutes over a medium heat until softened.
Meanwhile, put the aubergine slices into a bowl, sprinkle with the salt and chilli powder and drizzle with the oil. Mix together.
Add the garlic to the onions and cook for 1 minute more. Add the remaining chickpea ingredients and 100ml boiling water, then stir well. Transfer to a baking dish if needed.
Overlap the aubergine slices on top of the chickpeas, then bake for 30-35 minutes until golden and the aubergines are cooked. Allow to rest for 5 minutes, then serve.

Typical values per serving when made using specific products in recipe