chickpeas aubergine one-pot herbs lemon vegan summer

One-Pot Chickpeas & Aubergines

Name: One-Pot Chickpeas & Aubergines
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 400 g jarred chickpeas, drained and rinsed; 2 medium aubergines, cut into cubes; 3-4 tbsp olive oil, plus extra to serve; 1 medium onion, finely chopped; 2 spring onions, finely sliced; 2 garlic cloves, finely chopped; 120-150 g cherry tomatoes, halved; 1/3 bunch fresh parsley, chopped; 2 tbsp lemon juice, plus extra to serve; salt and black pepper

A simple meal of chickpeas, aubergines and fresh herbs, all in one pot. Perfect with crusty bread and a little feta on the side.

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Method

1
Optional: sprinkle the aubergines with salt and leave for 30 minutes. Rinse and pat dry.
2
Heat the olive oil and sauté the onion, spring onions and aubergines for 8–10 minutes until softened.
3
Add the garlic and cook for 1 minute.
4
Stir in the chickpeas, lemon juice, salt and pepper. Cover and cook over low heat for 15–20 minutes, stirring occasionally.
5
Add the cherry tomatoes and parsley and cook for another 3–5 minutes.
6
Finish with a drizzle of olive oil and an extra squeeze of lemon before serving.