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), but the UK July average is only 21c / 70f degrees! H. O. T. !
Which means salads and fruits and picnics and barbecues 😀 Which we’ve had…
but then I wanted something else, so I threw this together just for me!
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! 😛 Well, I don’t need a reason to cook plant based meals! 😛 but the same thing twice in a row???… yes! 🙂 Indeed! 😀 If hubby is asking to eat plant based there’s no way would I let that go! 😛 Plus, I got to write the recipe down second time around so I can share! 😀
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! 😀 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)
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 (this is a mix of seeds: fenugreek, cumin, brown mustard, fennel & nigella)
- 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
- Put the aubergines and chickpeas on a baking sheet.
- Pour and sprinkle everything else on top.
- Mix well with your hands.
- Bake at Gas 5 for 35-40 minutes.
- 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.
Sharing this week with the lovely Deborah over at the Plant Based Potluck Party 😀
Aubergines + chickpeas = yay!!! such a good combination 🙂
It was 34C here yesterday, and no breeze whatsoever…I was literally melting!!!
🙂 I thought you might like that! 🙂
OMGosh… 34? I hope Bob had somewhere cool to go!
Yes, he loves the river 🙂
I wish I could just jump in the river! 😛
Me too!!
😛 xxx
Thank you for sharing your healthy and delicious Baked Chickpea & Aubergine with us at the Plant-Based Potluck Party! I’m pinning and sharing!
Thanks Deborah 🙂 It’s one of my new favourite combos! 🙂
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Dinners like this, I eat often. I loved your dish because I made it 2! xxx
Yummy! 🙂 Thank you Sophie 🙂 Hope your allotment is doing well? x
Ooh yes! Many chioggia beets, other beets, carrots, onions, yellow beans, New-Zealand spinach everywhere,…
Wonderful ☺?Our courgettes (zucchini) have suddenly exploded into action and the broad beens are almost ready. Any idea how to get rid of caterpillars? Our sprouting broccoli is being ferociously attacked?
I only know that it works when you grow it under a net!
Then I’ll move the net! 😛 😀 x