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Chickpea and aubergine seven-spice traybake

This is a true melting pot of a dish. Seven-spice brings a rich, smoky, Middle Eastern vibe to this tray bake.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Lebanese
Keyword: chickpea and aubergine curry, one-pan, seven-spice tray bake
Servings: 4
Author: The Fertility Kitchen

Ingredients

For the curry paste

  • 1 onion sliced
  • 2 garlic cloves crushed
  • Thumb-sized piece ginger peeled and finely grated
  • 1 small bunch coriander stalks finely chopped
  • 1 tbsp seven-spice
  • 3 tbsp filtered water

For the curry

  • 1 tbsp olive oil
  • 1 x 680g jar passata rustica
  • 250 ml vegetable stock
  • 1 large aubergine (about 280g) cut into 1cm (½ inch) dice
  • 1 medium sweet potato (about 225g) peeled and cut into 1cm (½ inch) dice
  • 1 x 400g tin chickpeas drained and rinsed thoroughly
  • 200 g cherry tomatoes (about 15) halved
  • 100 g baby leaf spinach (2 large handfuls)
  • 70 g whole raw cashews
  • 1 small bunch coriander leaves roughly chopped, to serve

Instructions

  • Preheat the oven to 180°C (350°F). First make a curry paste. Place the onion, garlic, ginger, coriander stalks, seven-spice and water in a food processor and process to a paste.
  • To make the curry, place the aubergine, sweet potato and chickpeas in a large ovenproof dish, drizzle with olive oil, add the curry paste and toss to coat well. Bake for 15 minutes or until the vegetables are starting to soften. Remove from the oven, add the passata and vegetable stock and mix well. Stir in the cherry tomatoes and return to the oven for 20-25 minutes or until the vegetables are soft and golden.
  • While the curry is in the oven, dry-fry the cashews over a high heat for 3-4 minutes, or until golden brown, tossing frequently. Leave to cool, then roughly chop.
  • Top the curry with the spinach and leave to wilt in the oven for 2-3 minutes before stirring through. Scatter with coriander leaves and toasted cashews to serve.

Notes

Store leftover seven-spice in an airtight container for up to one month. Use to season meat or fish or to flavour cauliflower rice.
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