Warm Chickpea and Aubergine Bake

Eat it in its own or add to a bowl of greens. This tastes even better a day or two later ... so make plenty!


Serves 4

6-8 large tomatoes (or lots of different sized tomatoes)

1 red pepper, chopped into small chunks

1 aubergine

40mls olive oil

20mls red wine vinegar

1tsp cumin seeds

2 tins of chickpeas

12 large basil leaves black olives (optional)

Rocket (handful - optional)

Dressing 1 tsp harissa paste (can add more - depending on how hot you like it)

20ml olive oil


Set oven at 180 degrees Celsius. Cut tomatoes into six pieces and place in a roasting tin (choose one that isn't too big as the vegetables say juicer if you keep them close together - otherwise they get dried out). Cut the stalk of the aubergine and slice it into small chunks. Put the aubergine into the roasting tin with the tomatoes, pepper, oil, vinegar, cumin seeds and salt and pepper. Roast for about an hour. Remove vegetables from the tin and place in a bowl leaving the juices behind. Mix the rinsed and drained chickpeas with the tomatoes and aubergines. For the dressing mix the harissa paste and olive oil in the roasting juices and then pour some of this over the vegetables,  Fold in basil leaves and rocket if desired and I sometimes add a few black olives. 

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