Aubergine with Chickpeas

We needed another quick and easy meal, and this eggplant and chickpea dish was just that.

The eggplant got nice and buttery, and the lemon added brightness at the end. I ended up adding some salt and pepper as well, which helped enhance the flavors.

I meant to add some crumbled goat cheese at the end (one of the suggested variations in the cookbook) but I totally forgot.

This dish was great leftover the next day over some steamed basmati rice. It would also make a nice side dish if you had something else you'd like to serve alongside as a main course.

Aubergine with Chickpeas
5 Ingredients 10 Minutes: Delicious, Healthy Recipes for Tired and Hungry Cooks – Jules Clancy

Serves 2

1 large aubergine, diced into 1 ½ cm cubes
400g can chickpeas, drained
2 teaspoons ground coriander
1-2 tablespoons lemon juice
small bunch fresh coriander, leaves picked

1. Heat a generous amount of olive oil in a large frying pan.

2. Cook aubergine chunks over a medium-high heat, covered. Stir every few minutes until aubergine is super soft and a little golden.

3. Add chickpeas and ground coriander and stir through until chickpeas are warm.

4. Remove from heat and add 1 tablespoon lemon juice.

5. Taste and season, using extra lemon juice if you think it needs it.

6. Scatter over coriander leaves.

Big Flavors Rating: 4 Stars