Spiced aubergine and chickpeas

Whip up this deceptively simple vegetarian weekday supper using hearty chickpeas, one of your pantry essentials. Serve without yoghurt for a vegan option
Spiced aubergine with chickpeas.
ITP Images
Spiced aubergine with chickpeas.
September 15, 2018
Level Easy
Preparation Time 15 minutes
Cooking Time 45 Minutes
Serves 4
Cuisine/Country Middle Eastern

PHOTO BY Aasiya Jagadeesh
RECIPE BY Noreen Wasti


2 large aubergines sliced lengthwise into thick steaks
spinneysFOOD Salt
4 tbsp extra virgin olive
1½ tsp spinneysFOOD Ground Cumin
1½ tsp sumac
1½ tsp smoked paprika
2 cans spinneysFOOD Organic Chickpeas in Water
1 tbsp spinneysFOOD Fennel Seeds
spinneysFOOD Black Pepper
spinneysFOOD Fresh Mint Leaves, to garnish
Thick strained yoghurt to serve


  • 1

    Preheat the oven to 200°C, gas mark 6 and grease two large baking trays with olive oil.

  • 2

    Salt the aubergine steaks and allow them to sweat for 15 minutes on the baking trays.

  • 3

    After 15 minutes, wipe any excess moisture from the aubergine steaks.

  • 4

    Brush both sides of the aubergine steaks with olive oil and season with 1 tsp of the cumin, 1 tsp of the sumac and 1 tsp of the smoked paprika. Add salt and pepper to taste.

  • 5

    Drain the two cans of chickpeas and pour one on to each of the baking trays in between the aubergine steaks, dispersing evenly.

  • 6

    Season the chickpeas with the remaining ½ tsp of cumin, ½ tsp of sumac and ½ tsp smoked paprika.

  • 7

    Add salt and pepper to taste and give the tray a good shake.

  • 8

    Sprinkle fennel seeds over both of the baking trays and add a generous drizzle of olive oil all over.

  • 9

    Bake in the oven for 20 minutes, flip the aubergine steaks over and toss the chickpeas so that they cook evenly.

  • 10

    Bake for another 15-20 minutes, until the aubergines are cooked through and golden. Season to taste.

  • 11

    Garnish generously with fresh mint leaves and serve with yoghurt.


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