Spiced Aubergine and Chickpea Hash
with chilli garlic yoghurt and roasted baby potatoes
This recipe is bursting with Middle Eastern elements. Featuring chickpeas, aubergine and a spicy garlic yoghurt, this is a plentiful bowl with plenty of flavour.
Tags:
Veggie
•Spicy
•Calorie Smart
Allergens:
Milk
•Sesame
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Aubergine
150 grams
Yoghurt
(Contains Milk)
1 pack(s)
Chickpeas
1 unit(s)
Garlic
2 sachet(s)
Harissa Spice Mix
1 unit(s)
Lemon
5 grams
Mint
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 unit(s)
Chilli
500 grams
Baby Potatoes
250 grams
Cherry Tomatoes
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2455 kJ
Energy (kcal)587 kcal
Fat12.1 g
of which saturates3.4 g
Carbohydrate88.8 g
of which sugars17.6 g
Dietary Fiber11.3 g
Protein23.9 g
Cholesterol0 mg
Salt2.16 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Drain and rinse the chickpeas in a sieve.
- Halve the potatoes, quartering any larger pieces. Pop onto a lined baking tray along with the chickpeas.
- Toss with half the harissa spice mix, salt, pepper and a glug of oil.
- Roast on the top shelf of the oven until potatoes are tender, 25-35 mins.
TIP: Use two baking trays if necessary!
2
- Meanwhile, trim the aubergine, then halve lengthways. Chop into 1cm pieces.
- Pop onto a separate lined baking tray.
- Toss with remaining harissa spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast in the oven until soft and golden, 15-20 mins. Turn the tray halfway through.
3
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve the chilli and discard the core and seeds. Finely chop.
- Pick the mint leaves and roughly chop (discard the stalks).
- Zest and quarter the lemon.
- Halve the tomatoes.
4
- Meanwhile, place a pan over medium heat (no oil).
- Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins.
- Remove from the pan and set aside.
TIP: Keep an eye on them so they don't burn!
5
- Mix the yoghurt with a drizzle of oil.
- Stir in the garlic, toasted sesame seeds, chopped chilli (use less if you don't like spice), half the chopped mint, lemon zest and a squeeze of lemon juice.
- Season to taste with salt and pepper.
6
- Dish up a spoonful of roasted aubergine, chickpeas and potatoes.
- Scatter over the cherry tomatoes.
- Finish with a dollop of spicy yoghurt and a sprinkling of chopped mint.
- Serve any remaining lemon wedges alongside for squeezing over.
