Plant Based 1 – 0 Meat Munchers!

Plant Based 1 – 0 Meat Munchers!

It’s hot!!! VERY hot! UK has suddenly had #hottestdayoftheyear ! Yesterday it was 32c/90f degrees… again ! This might not seem hot to you (depending where you are),ย but the UK July average is only 21c / 70f degrees! H. O. T. !

Which means salads and fruits and picnics andย barbecues ๐Ÿ˜€ Which we’ve had…

but then I wanted something else, so Iย threw this together just for me!

aubergine salad WM

Baked aubergine & chickpea salad

Then… hubby (meat munching hubby) came and asked me to make it again! the next day!!! He said – I liked that aubergine & chickpea dish… I ate a big bowl full! No wonder when I looked for the leftovers I couldn’t understand where I’d put them! ๐Ÿ˜› Well, I don’t need a reason to cook plant based meals! ๐Ÿ˜› but the same thingย twice in a row???… yes! ๐Ÿ™‚ Indeed! ๐Ÿ˜€ If hubby is asking to eat plant based there’s no way would I let that go! ๐Ÿ˜› Plus, I got to write the recipe down second time around so I can share! ๐Ÿ˜€

aubergine and chickpea WM

Spiced and baked aubergine and chickpeas

This is so easy and so tasty! (do I always say that!?) Seriously though this couldn’t be easier – literally pile everything in a heap, adjust the amounts to your liking, mix it all together and bake! Go and jump in the pool or make a delicious smoothie or some ice cream! ๐Ÿ˜€ Wait for it to cook…that’s it! Simple! Serve as it is, or add in some extras such as chopped avocado, tomato and cucumber… or pistachios as hubby did!

Baked Chickpea & Aubergine (vegan & Free-From)

  • Servings: 2-4
  • Time: 5 mins prep and 35-40 mins baking
  • Difficulty: easy
  • Print

Gather

  • 2 aubergines cut into bite size chunks
  • 2 x 400g tins chickpeas drained (keep the liquid for something else)
  • Tomato puree – about 3-4 tablespoonfuls
  • Sesame seeds 2-3 tablespoons
  • Paprika 2-3 teaspoons
  • Red chili flakes 1/2 – 1 teaspoon
  • Mixed curry powder 1-2 teaspoons
  • Panch Puran 1-2 tablespoons (thisย is a mix of seeds: fenugreek, cumin, brown mustard, fennel & nigella)panch puran
  • Chopped dried chives 1/2-1 teaspoon
  • Drizzle of your favourite oil
  • Drizzle of balsamic vinegar
  • Salt to taste (I use pink Himalayan)
  • Freshly ground black pepper – to taste

Prepare

  1. Put the aubergines and chickpeas on a baking sheet.
  2. Pour and sprinkle everything else on top.
  3. Mix well with your hands.
  4. Bake at Gas 5 for 35-40 minutes.
  5. Enjoy!

Serve & Store

  • Eat as it is with your favourite bread.
  • Add to a salad – try avocado, tomato, carrot, cucumber, pepper, mixed leaves.
  • Drizzle with your favourite sauce – I used tahini.
  • Try with a spoonful of houmous.
  • Sprinkle with extra sesame seeds.
  • Store in the fridge for 3 days (if nobody eats it first!)
  • Reheat by sprinkling with water and using your usual reheating method.

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Sharing this week with the lovely Deborah over at the Plant Based Potluck Party ๐Ÿ˜€ ย 

15 thoughts on “Plant Based 1 – 0 Meat Munchers!

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