Aubergine, tomato and chickpea traybake

Aubergine, Tomato and Chickpea Traybake

This Aubergine, Tomato and Chickpea Traybake is a delightful, hearty dish that combines the rich, earthy flavors of roasted aubergines with the tangy sweetness of tomatoes and the nutty texture of chickpeas. It’s a perfect one-pan meal that’s both satisfying and easy to prepare, making it ideal for busy weeknights or a cozy weekend dinner.

Serving Size and Yield

Serves 4

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Ingredients

• 2 medium aubergines, cut into 1-inch cubes
• 1 can (400g) chickpeas, drained and rinsed
• 3 large tomatoes, roughly chopped
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

1. Preheat your oven to 200°C (400°F).
2. Prepare a large baking tray by lining it with parchment paper.
3. Combine the aubergine cubes, chickpeas, and chopped tomatoes in a large bowl.
4. Drizzle the olive oil over the vegetables and chickpeas, then sprinkle with cumin, smoked paprika, salt, and pepper. Toss everything together until well coated.
5. Spread the mixture evenly on the prepared baking tray.
6. Roast in the preheated oven for 35-40 minutes, or until the aubergines are tender and golden brown, stirring halfway through.
7. Remove from the oven and let it cool slightly before serving.
8. Garnish with fresh parsley and serve with lemon wedges on the side.

Additional Notes

For a spicier version, add a pinch of chili flakes to the seasoning mix. You can also substitute aubergines with zucchini or bell peppers for a different flavor profile. This dish pairs well with a side of couscous or quinoa.

Nutritional Information

Per serving: Approximately 250 calories, 12g fat, 30g carbohydrates, 8g protein, 8g fiber.

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