Aubergine & Chickpea Vegan Bake

Aubergine & Chickpea Vegan Bake

So, I am another year older πŸ˜€ and have spent almost the whole week being spoilt one way or another! I’ve seen friends, eaten out, been to my parents, had presents, cake, chocolate, been shopping and even beenΒ to the park! πŸ˜€ Have a look…

Anyway, the recipe which I am sharing todayΒ is inspired by two dishes from Linda at LaPetitePaniere. Firstly Yemma Aouicha, which I discovered while searching for a chickpea recipe and secondly Batata Koucha. We were having friends around for dinner and alongside the meat dishes, I wanted (& needed) something deliciously vegetarian. As often happens when someone posts a comment, I go and see what they’re cooking (or talking about) and I found a whole stash of lovely Algerian dishes! πŸ™‚ Β I’m sure one day I will copy the recipes in their entirety, but as I didn’t have all of the ingredients and I needed to use up a few other things, this gorgeous dish was created!

As much as we love both aubergine and chickpeas, I don’t think we’ve ever paired them together in the same dish! Add in some rice and top with potatoes (there’s not a lot of each if you’re worried about two carbs in one dish)!Β and you have a delicious one-pot hearty meal! πŸ™‚ Just writing this is making me want to make another dish of this… it didn’t last long in our house!

This slideshow requires JavaScript.

Aubergine & Chickpea Bake (vegan & Free-From)

  • Servings: 5-8
  • Difficulty: medium
  • Print

Gather

  • Splash or slither of oil (I use coconut oil)
  • 1 onion roughly chopped
  • 1 large aubergine cubed
  • 1 large courgette cubed
  • 2 x 400g tins of chickpeas (or 400g freshly soaked & cooked)
  • Salt to taste (I use pink Himalayan)
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cinnamon
  • 1Β large (250g) potato peeled and sliced into wedges
  • 2Β garlic cloves crushed
  • 1/2 teaspoon kulonji (nigella) seeds
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 100g brown rice
  • handful of fresh coriander
  • 200ml boiling water
  • *coriander and lemon to garnish

Prepare

  1. Melt/heat the oil and gently cook the onion. As it starts to turn translucent, add the aubergine, then the courgette and mix to coat in the oil. Allow to cook for ten minutes until the aubergine is beginning to change colour.
  2. While these are cooking, prepare the chickpeas. Put the peas and the liquid from the tins (or their cooking liquid) in a pan and add salt, pepper and cinnamon. Cover and leave until the liquid has been absorbed.
  3. Drain or dry the potatoes if wetΒ then fry until just turning golden. Set aside.
  4. To the crushed garlic cloves add the kulonji, cumin and paprika, a splash of oil. Mix well. (you could use a pestle & mortar or a mini chopper).
  5. In a large ovenproof dish mix the vegetables with theΒ spice mix. Add the rice, then gently mix before folding in the chickpeas. Sprinkle with chopped coriander and pour over the water. Now carefully arrange the part-cooked potatoesΒ on top and bake at Gas Mark for 5 (375f / 190c) for 30-40 minutes or until the rice is cooked through.
  6. Enjoy!

Serve & Store

  • Delicious served as it is… or try it cold.
  • Add a fresh salad or some tasty vegetables.
  • You could even add some crusty bread to serve this with.
  • Try it cold in a wrap with some green leaves and tomato.
  • Keep refrigerated and use within 3 days. Reheat thoroughly before serving.

Sharing this with Deborah over at the Plant Based Potluck Party… and with Angie at the Fantastic Fiesta Friday! This weeks Fiesta is co-hosted by Quinn @ dadwhats4dinner and Elaine @ Foodbod. Come on over, say hello, make some new friendsΒ and find something delicious! πŸ™‚

27 thoughts on “Aubergine & Chickpea Vegan Bake

  1. Belated birthday wishes πŸ™‚ Sounds like you had great fun!

    I have a rice recipe coming up that uses aubergines and chickpeas too – more of Indian style however πŸ™‚ This looks lovely!

    Liked by 1 person

  2. You certainly did get spoilt! So my non birthday greeting wouldn’t have been missed…..anyhow Aubergines and chick peas what is there not to say? A great combination, one full of goodness and taste!

    Liked by 1 person

  3. Happy belated Birthday!! Looks like you’ve had a great time πŸ™‚
    I love Linda from La Petite Paniere, she’s a lovely lady with a wonderful blog, and great recipes.
    Aubergines + chickpeas = yum!!!! (I am bit stunned you haven’t paired them before??)

    Liked by 2 people

    • Thank you Elaine πŸ™‚ and yes, I had a lovely time thank you! Yes, Linda is great (thanks to you again as I found her blog when co-hosting FF) and her recipes are delicious πŸ™‚ Some things are obvious to some people πŸ˜› Chickpeas are our go to ‘fastfood’! so they’re often just thrown in a pan last minute! Aubergines – well, we don’t have a great market like you do and they often cost (UK) Β£1.50 each! so we like to savour them on their own! We’ll definitely be pairing them up more now! πŸ˜€ x

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s