Chickpeas are a brilliant way to make a filling meal for less. This budget dish is a fabulously flavoursome low-calorie vegetarian meal.
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
- 1. 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.
- 2. 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.