Potato, Aubergine & Chickpea Bake
A quick and easy dish as simple as chopping and baking!
Keyword:
aubergines, chickpeas, potatoes
Gather
- 2 x 400g tins chickpeas (keep the liquid)
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cajun spice
- 1/2 teaspoon black pepper
- to taste Salt
- 2 large potatoes (scrubbed but unpeeled and cubed)
- 1 large aubergine (washed and cubed)
- 5 cloves garlic (peeled - whole)
Prepare
-
Drain the liquid from the chickpeas into a large ovenproof dish.
-
Stir in all the spices & seasonings (garlic, paprika, cumin, cajun, pepper, salt) and mix well.
-
Add the cubed potato and toss to coat in the sauce.
-
Throw in the aubergine and mix in.
-
Scatter the chickpeas over and roughly combine.
-
Push the garlic cloves (spaced out) into the dish.
-
Bake at a medium heat for 20-40 minutes depending how crispy you prefer it. Check that the potatoes are cooked before removing from the oven. You can mix the dish part way through cooking if the top is browning faster than the potatoes are cooking.
-
Enjoy!
