Aubergine with Chickpeas

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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