Golden Aubergine & Chickpea Tray Bake Recipe | Abel & Cole
Golden Aubergine & Chickpea Tray Bake
Clock Image
Total: 1 hr
Tender roast aubergine and crispy chickpeas are a veggie dream team. In this dish they slide into the oven with three types of leafy seasonal kale, coated in a rich turmeric and cayenne-spiced tomato sauce.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
241 kcal
(per portion)
Ingredients you'll need
  • 3 aubergines
  • 3 onions
  • 2 vine tomatoes
  • 3 garlic cloves
  • 2 tsp turmeric
  • 1 tsp raw cacao nibs
  • A pinch or two of cayenne pepper
  • 2 x 400g tins of chickpeas
  • 200g seasonal kale trio
  • 400ml passata
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 750ml boiling water
You'll need
  • Large roasting tin
  • Measuring jug
Step by step this way
  • 1.

    Warm your oven to 200°C/Fan 180°C/Gas 6. Trim the aubergines and cut them into small chunks. Peel the onions and thinly slice them. Cut the tomatoes into wedges. Peel and thinly slice the garlic. Add the aubergines, onions, tomatoes and garlic to a large roasting tin. Pour over 2 tbsp olive oil and scatter over 2 tsp turmeric, 1 tsp cacao nibs and a pinch or 2 of cayenne pepper (cayenne is spicy, so use as much or little as you prefer). Add a pinch of salt and pepper and toss together. Slide the veg into the oven to roast for 20 mins.

  • 2.

    Drain and rinse the chickpeas and shake them dry. Strip the kale leaves off their cores. Shred the leaves. Fill and boil your kettle.

  • 3.

    When the veg have roasted for 20 mins, add the chickpeas to the roasting tin. Pour over the passata. Add 750ml boiling water and stir. Return the roasting tin to the oven for 25 mins.

  • 4.

    After 25 mins, remove the tin from the oven and fold through the kale. Return to the oven for 5 mins to wilt the kale. Taste the sauce and add more salt, pepper or cayenne pepper if you think it needs it. Ladle the tray bake into warm bowls and serve.

  • Tip

    Eat & Keep
    Cool the bake, divide into smaller portions and store in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. Warm the aubergine and chickpea bake in a pan over a medium heat, stirring occasionally till piping hot, adding a splash of extra veg stock or water if you think it needs it.

  • Tip

    A Few Extra at the Table?
    This bake will happily feed six, but if you find yourself cooking for a few extra visitors then a few side dishes will make it go even further. A big bowl of white basmati rice topped with fresh coriander leaves will help soak up every last drop, and a zingy roasted onion salad tossed with pomegranate vinegar, garlic and mint will add a great contrast to the rich sauce.