Vegan Aubergine Chickpea Bake
Aubergine slices and chickpeas layered in a rich tomato sauce and baked to perfection. A really easy, satisfying and filling meal to enjoy on a week day!
Ingredients
- 2 tbsp olive oil
- 1 aubergine sliced into thin discs
- 1/2 onion finely chopped
- 3 garlic cloves crushed
- 2 cans chickpeas drained and rinsed
- 1 can chopped tomatoes
- 4 tbsp tomato puree
- 1 vegetable stock pot or cubed dissolved in a little hot water
- 2 tbsp Geeta's tamarind chutney
- 1 tsp cumin
- 2 tsp mild curry powder
Garnish
- Pomegranate seeds
- Fresh coriander
- Toasted flaked almonds
Instructions
- Preheat your oven to 200C/180C fan/350F.
- Brush the aubergine discs on each side with olive oil and arrange on a baking tray lined with baking paper. Bake on each side for 10 mins.
- In the meantime heat 1 tbsp of oil in a large pan and sauté the onions for 5 minutes.
- Add the garlic, spices, chickpeas, chopped tomato, tomato puree, stockpot and chutney. Bring to a quick boil, then lower the heat, cover and simmer for 10 minutes. Season to taste with salt & pepper.
- Layer the chickpeas and baked aubergine in a deep oven dish, then return to the oven and bake for 25-30 minutes.
- Garnish with a sprinkle of pomegranate seeds, toasted flaked almonds and fresh coriander.
- Serve with rice, quinoa, couscous or bread.
Nutrition
Calories: 300kcalCarbohydrates: 34gProtein: 11gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 328mgPotassium: 315mgFiber: 13gSugar: 14gVitamin A: 246IUVitamin C: 16mgCalcium: 62mgIron: 2mg
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