Eggplant and Chickpea One-Pot

Charmaine Lu -
  • 1 thinly sliced eggplant
  • Pinch of chilli powder
  • 2 tbsp oil
  • For the Chickpeas
  • 2 tbsp oil
  • 2 chopped onions
  • 4 chopped garlic cloves
  • 400g tin of chopped tomatoes
  • 400g tin of chickpeas, drained
  • 1 tsp salt
  • 2 tbsp harissa paste
  • 1 tsp cumin
  • ½ tsp honey
  • Preheat the oven to 200C. Add the chickpeas and oil to a pan and stir through the onions, then cook for 5 mins to soften. Meanwhile, place the eggplant slices in a bowl with the salt, chilli powder and oil, and mix together before setting aside.
  • Add the garlic to the onion mixture and cook for a minute, then stir in the remaining ingredients for the chickpeas and 100ml boiling water. Transfer to a casserole dish, then overlap the eggplant slices on top of the chickpeas and bake for 35 mins or until golden and cooked. Leave to rest for 5 mins, then serve hot.
50 mins
4 serving