Vegan Mediterranean aubergine and tomato pan with chickpeas

Vegan Mediterranean aubergine and tomato pan with chickpeas: a simple pan dish with aubergine, tomatoes, chickpeas, onion, garlic and oregano.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 14 g
• Carbs: 45 g

Ingredients

• 1 tin of chickpeas (drained weight about 240g)
• 1 red onion
• 1 garlic clove
• 1 aubergine
• 3 tomatoes
• 2 tbsp olive oil
• Pepper
• Salt
• 1 tsp dried oregano

Method

You’ll need: frying pan · chopping board · knife · sieve · wooden spoon

1. Wash the aubergine and tomatoes and dice roughly. Tip the chickpeas into a sieve, rinse and drain well.
2. Peel and finely chop the onion and garlic. Heat the olive oil in a large frying pan and fry both briefly until translucent.
3. Add the aubergine to the pan and fry over a fairly high heat until it softens and starts to brown, stirring now and then.
4. Add the tomatoes, chickpeas and oregano and let everything cook down over a medium heat until the tomatoes break down into a thick sauce.
5. Season to taste with salt and pepper and leave the pan to stand briefly so the flavours come together.
6. Serve straight away – best hot from the pan.

Good to know

A dish like this rescues tired evenings. It's uncomplicated, warm and tastes of the Mediterranean without being heavy.

Swaps

Chickpeas → white beans (similar fibre content and mild). Aubergine → courgette (a higher water content). Tomatoes → unsweetened passata (can mean more lycopene per serving). Olive oil → avocado oil (heat-stable, mainly monounsaturated fats).

Allergens

The dish is naturally vegan and free from most of the classic allergens. Onion and garlic can bother sensitive stomachs, milder seasoning suits children, and in pregnancy it's fine with fresh, well-heated ingredients.

Dairy-free recipes