Golden Aubergine, Feta & Chickpea Bake Recipe

Ingredients

1 onion
3 garlic cloves
2 tsp cumin seeds
A pinch of cayenne pepper
2 x 400g tins of chickpeas
690ml tomato passata
100g baby leaf spinach
1 aubergine
1 tsp turmeric
120g feta
A handful of flat leaf parsley

Prep: 15 mins | Cook: 55 mins

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Method

1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Trim, peel and finely slice the the onion. Peel and finely grate the garlic cloves. Heat 1 tbsp olive oil in a large ovenproof casserole dish on a medium heat. Add the onion with a pinch of salt and pepper. Fry, stirring often, for 5-6 mins till beginng to soften

2. Add the garlic cloves and cumin seeds. Add a pinch of cayenne (it’s spicy, so use as much or as little as you like). Fry, stirring, for 2 mins till fragrant.

3. Drain and rinse the chickpeas. Tumble these into the pan. Pour in the tomato passata and stir well to mix. Gently simmer for 8-10 mins till the sauce has thickened slightly. Stir through the baby leaf spinach to wilt. Taste and add more salt, pepper, or a pinch of sugar, if you think it needs it.

4. Meanwhile, trim the green top off the aubergine. Thinly slice the aubergine into ½cm-thick rounds. Add the aubergine to a large bowl. Drizzle over 2 tbsp olive oil. Dust in the ground turmeric and season with a pinch of salt. Toss well to coat.

5. Remove the chickpeas from the heat. Overlap the aubergine slices on top of the chickpea mixture. Crumble over the feta. Slide the dish into the oven and bake for 30-35 mins till the aubergine is cooked.

6. When the bake is ready, remove it from the oven and leave it to stand for 5 mins. Roughly chop the parsley leaves. Divide the bake between 4 warm bowls. Scatter over the parsley leaves and serve.