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Cook
30m
Cook
30m
Ingredients
Method
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Step 1
Preheat the oven to 200C/180C fan. Add the aubergine, cherry tomatoes and drained chickpeas to a baking tray. Sprinkle 1 tsp paprika over the chickpeas, drizzle over 3 tbsp olive oil and season. Roast for 25-30 minutes until the tomatoes are bursting and the aubergine is soft and golden, stirring halfway (add a little more oil to the aubergine if needed).
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For
2
M
I
1
Aubergine, cut into chunks
250
g
Cherry tomatoes
1
jar
Bold Bean Co chickpeas, drained
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Made it?
Comfort Food,
In a hurry,
No energy to cook,
Spring,
Summer,
Winter,
Autumn,
Under 30 Minutes,
The Oven does the Hard Work
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C
Carol
3 months ago
Amazing!! My family went gaga for this!
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Margie
3 months ago
So happy to hear! thank you!
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B
Bianca C
3 months ago
Stunning! Made it with sweet potato instead of aubergine, thoroughly enjoyed xx
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M
Melanie P
3 months ago
This is outstanding, it’s so flavoursome and so easy to make. The roasted paprika chick peas are excellent. We have done it with beef mince too and also good
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Margie
3 months ago
I love how easy it is too! so pleased you enjoyed it! xx
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D
Dinner Tonight Reader
4 months ago
Made this tonight.. absolutely delish!! All family loved it. 🥰👏
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D
Dinner Tonight Reader
4 months ago
Made this tonight and it was amazing! One of my favourite things I’ve made in ages 😍 your recipes never miss Margie!
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Margie
4 months ago
Emily! Thank you! I’m so pleased xxx
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