Crispy chickpea traybake with aubergine

Crispy chickpea traybake with aubergine: spicy chickpeas, pepper and creamy yoghurt with lemon juice for an uncomplicated, aromatic dish.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 380 kcal per serving
• Protein: 16 g
• Fat: 14 g
• Carbs: 42 g

Ingredients

• 1 tin of chickpeas
• 1 aubergine
• 2 tbsp olive oil
• 150 g natural yoghurt
• 1 squeeze of lemon juice
• 1 pepper
• 1 tsp cumin
• 1 tsp paprika
• 1 pinch of chilli flakes

Method

You’ll need: oven · frying pan · baking dish · baking tray · chopping board · knife · sieve · spatula

1. Preheat the oven to 200 °C (180 °C fan). Rinse the chickpeas in a sieve and pat them thoroughly dry so they roast better later.
2. Cut the aubergine and pepper into bite-sized cubes. Spread them out with the chickpeas on a baking tray or in a large ovenproof dish.
3. Add the olive oil, cumin, paprika, chilli flakes and a little salt. Mix everything well so the veg and chickpeas are evenly seasoned.
4. Roast in the oven at 200 °C for 20–25 min, until the aubergine is soft and the chickpeas turn golden brown. Turn once halfway through so everything browns evenly.
5. Stir the natural yoghurt with the lemon juice, salt and pepper until smooth. Keep chilled until serving.
6. Take the crispy chickpea traybake out of the oven and serve with the lemon yoghurt.

Good to know

When you want something crisp outside and soft inside, this oven dish is just right. It's uncomplicated, spicy and really impressive without much effort.

Swaps

Natural yoghurt → Greek yoghurt (also provides protein) | Aubergine → courgette (a little milder) | Chickpeas → white beans (also provide fibre) | Olive oil → avocado oil (heat-stable, with monounsaturated fats)

Allergens

Contains milk from the yoghurt; for children the heat can be reduced, and in pregnancy the dish is fine with pasteurised yoghurt and thorough heating.