Aubergine & Chickpea Vegan Bake

Gather

• Splash or slither of oil (I use coconut oil)
• 1 onion roughly chopped
• 1 large aubergine cubed
• 1 large courgette cubed
• 2 x 400g tins of chickpeas (or 400g freshly soaked & cooked)
• Salt to taste (I use pink Himalayan)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon cinnamon
• 1 large (250g) potato peeled and sliced into wedges
• 2 garlic cloves crushed
• 1/2 teaspoon kulonji (nigella) seeds
• 1/2 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 100g brown rice
• handful of fresh coriander
• 200ml boiling water
• *coriander and lemon to garnish

Prepare

1. Melt/heat the oil and gently cook the onion. As it starts to turn translucent, add the aubergine, then the courgette and mix to coat in the oil. Allow to cook for ten minutes until the aubergine is beginning to change colour.
2. While these are cooking, prepare the chickpeas. Put the peas and the liquid from the tins (or their cooking liquid) in a pan and add salt, pepper and cinnamon. Cover and leave until the liquid has been absorbed.
3. Drain or dry the potatoes if wet then fry until just turning golden. Set aside.
4. To the crushed garlic cloves add the kulonji, cumin and paprika, a splash of oil. Mix well. (you could use a pestle & mortar or a mini chopper).
5. In a large ovenproof dish mix the vegetables with the spice mix. Add the rice, then gently mix before folding in the chickpeas. Sprinkle with chopped coriander and pour over the water. Now carefully arrange the part-cooked potatoes on top and bake at Gas Mark for 5 (375f / 190c) for 30-40 minutes or until the rice is cooked through.
6. Enjoy!

Serve & Store

• Delicious served as it is… or try it cold.
• Add a fresh salad or some tasty vegetables.
• You could even add some crusty bread to serve this with.
• Try it cold in a wrap with some green leaves and tomato.
• Keep refrigerated and use within 3 days. Reheat thoroughly before serving.