Plant Based 1 – 0 Meat Munchers!

Plant Based 1 – 0 Meat Munchers!

It’s hot!!! VERY hot! UK has suddenly had #hottestdayoftheyear ! Yesterday it was 32c/90f degrees… again ! This might not seem hot to you (depending where you are), but the UK July average is only 21c / 70f degrees! H. O. T. !

Which means salads and fruits and picnics and barbecues 😀 Which we’ve had…

but then I wanted something else, so I threw this together just for me!

aubergine salad WM

Baked aubergine & chickpea salad

Then… hubby (meat munching hubby) came and asked me to make it again! the next day!!! He said – I liked that aubergine & chickpea dish… I ate a big bowl full! No wonder when I looked for the leftovers I couldn’t understand where I’d put them! 😛 Well, I don’t need a reason to cook plant based meals! 😛 but the same thing twice in a row???… yes! 🙂 Indeed! 😀 If hubby is asking to eat plant based there’s no way would I let that go! 😛 Plus, I got to write the recipe down second time around so I can share! 😀

aubergine and chickpea WM

Spiced and baked aubergine and chickpeas

This is so easy and so tasty! (do I always say that!?) Seriously though this couldn’t be easier – literally pile everything in a heap, adjust the amounts to your liking, mix it all together and bake! Go and jump in the pool or make a delicious smoothie or some ice cream! 😀 Wait for it to cook…that’s it! Simple! Serve as it is, or add in some extras such as chopped avocado, tomato and cucumber… or pistachios as hubby did!

Baked Chickpea & Aubergine (vegan & Free-From)

  • Servings: 2-4
  • Difficulty: easy
  • Print

Gather

  • 2 aubergines cut into bite size chunks
  • 2 x 400g tins chickpeas drained (keep the liquid for something else)
  • Tomato puree – about 3-4 tablespoonfuls
  • Sesame seeds 2-3 tablespoons
  • Paprika 2-3 teaspoons
  • Red chili flakes 1/2 – 1 teaspoon
  • Mixed curry powder 1-2 teaspoons
  • Panch Puran 1-2 tablespoons (this is a mix of seeds: fenugreek, cumin, brown mustard, fennel & nigella)panch puran
  • Chopped dried chives 1/2-1 teaspoon
  • Drizzle of your favourite oil
  • Drizzle of balsamic vinegar
  • Salt to taste (I use pink Himalayan)
  • Freshly ground black pepper – to taste

Prepare

  1. Put the aubergines and chickpeas on a baking sheet.
  2. Pour and sprinkle everything else on top.
  3. Mix well with your hands.
  4. Bake at Gas 5 for 35-40 minutes.
  5. Enjoy!

Serve & Store

  • Eat as it is with your favourite bread.
  • Add to a salad – try avocado, tomato, carrot, cucumber, pepper, mixed leaves.
  • Drizzle with your favourite sauce – I used tahini.
  • Try with a spoonful of houmous.
  • Sprinkle with extra sesame seeds.
  • Store in the fridge for 3 days (if nobody eats it first!)
  • Reheat by sprinkling with water and using your usual reheating method.

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Sharing this week with the lovely Deborah over at the Plant Based Potluck Party 😀  

15 Comments

  • Elaine @ foodbod 20th July 2016 at 12:33

    Aubergines + chickpeas = yay!!! such a good combination 🙂
    It was 34C here yesterday, and no breeze whatsoever…I was literally melting!!!

    Reply
  • Deborah Smikle-Davis (@debsmikdav1) 26th July 2016 at 04:43

    Thank you for sharing your healthy and delicious Baked Chickpea & Aubergine with us at the Plant-Based Potluck Party! I’m pinning and sharing!

    Reply
  • Share Vegan Food & Fun at the Plant Based Potluck Party Link Up #96 28th July 2016 at 03:54

    […] Baked Chickpea & Aubergine from lifediethealth […]

    Reply
  • Sophie33 5th August 2016 at 12:34

    Dinners like this, I eat often. I loved your dish because I made it 2! xxx

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 6th August 2016 at 18:20

      Yummy! 🙂 Thank you Sophie 🙂 Hope your allotment is doing well? x

      Reply
      • Sophie33 7th August 2016 at 08:13

        Ooh yes! Many chioggia beets, other beets, carrots, onions, yellow beans, New-Zealand spinach everywhere,…

        Reply
        • Laurena@LifeDietHealth
          Laurena@LifeDietHealth 7th August 2016 at 11:13

          Wonderful ☺?Our courgettes (zucchini) have suddenly exploded into action and the broad beens are almost ready. Any idea how to get rid of caterpillars? Our sprouting broccoli is being ferociously attacked?

          Reply
          • Sophie33 9th August 2016 at 09:54

            I only know that it works when you grow it under a net!

          • Laurena@LifeDietHealth
            Laurena@LifeDietHealth 9th August 2016 at 13:51

            Then I’ll move the net! 😛 😀 x

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