Moroccan vegetables and chickpeas recipe

Chickpeas are a brilliant way to make a filling meal for less. This budget dish is a fabulously flavoursome low-calorie vegetarian meal.

Serves 4
Takes 5 minutes to make and 30-40 minutes to cook

 Ingredients

1 large aubergine, cut into chunks
12 small vine tomatoes, halved
2 tsp cumin seeds
Head of garlic, cloves separated
3 tbsp olive oil
Dash of balsamic vinegar
2 x 400g cans chickpeas, drained and rinsed
2 tbsp harissa paste
Handful fresh parsley, chopped

Method

Preheat the oven to 200°C/fan180°C/gas 6. Place the aubergine, tomatoes, cumin seeds, garlic, olive oil and vinegar in a roasting tin, season and roast for 30-40 minutes until the vegetables are tender.

Spoon into a bowl and toss with the chickpeas, harissa and parsley. Serve with flatbreads.

Nutritional info

Per serving: 323kcals, 11.3g fat (1.3g saturated), 3.1g protein, 33.6g carbs, 6g sugar, 0.3g salt

Chef's tip

Roasted garlic cloves have a mild, sweet flavour, so you can squeeze them from their skins and eat them whole. The Moroccan vegetables would also be lovely with herby roast lamb.

Delicious Magazine