Vegetarian Mediterranean chickpea and vegetable pan-fry

Vegetarian Mediterranean chickpea and vegetable pan-fry with aubergine, courgette, pepper, feta and parsley – hearty, balanced and quickly made in the pan.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 480 kcal per serving
• Protein: 24 g
• Fat: 18 g
• Carbs: 55 g

Ingredients

• 200g chickpeas
• 1 small aubergine
• 2 garlic cloves
• 1 courgette
• 1 tbsp lemon juice
• 50g feta cheese
• 2 tbsp olive oil
• 1 red pepper
• Fresh parsley
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper

Method

You’ll need: frying pan

1. Heat the olive oil in a large frying pan and briefly fry the garlic until fragrant.
2. Add the aubergine, courgette and red pepper and fry the veg over a medium heat until soft and lightly browned.
3. Sprinkle over the cumin and paprika and stir everything well so the spices are evenly distributed.
4. Add the chickpeas and heat everything together until the pan is hot and fragrant.
5. Season with lemon juice, salt, pepper and fresh parsley and give everything another stir.
6. Serve the chickpea and vegetable pan-fry topped with crumbled feta and a little parsley.

Good to know

I especially love a pan dish like this on long days: little effort, lots of flavour. Warm, spicy and full of that uncomplicated Mediterranean cooking that simply hits the spot.

Swaps

Feta → soft goat's cheese (also provides protein and calcium); chickpeas → white beans (similar fibre and protein content); aubergine → mushrooms (contain B vitamins); olive oil → avocado oil (stable when heated, mainly monounsaturated fats)

Allergens

The recipe is gluten-free and contains milk (feta). It usually suits children well if the spices are kept mild; in pregnancy, serve it well cooked and use feta made from pasteurised milk.