The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Maple Roasted Aubergine with Tagine Spiced Chickpeas
Up your grain game with quinoa – a healthy grain full of fibre and minerals. Serve it as a base for baked chickpeas and aubergine, rubbed with spices and sticky maple syrup. Finish with a yoghurt and harissa drizzle.
Prep in 10
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 80g mixed salad leaves
- 2 aubergine
- 4 tbsp tagine paste (Water, Sunflower Oil, Onions, Tomato Puree, Coriander Leaf, Parsley, Paprika, Salt, Smoked Paprika, Garlic Puree, Cornflour, Lemon Juice Concentrate, Lemon Zest, Ground Cumin, Ground Coriander)
- 20g pine nuts
- 2 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon
- 2 tbsp maple syrup
- 1 handful of fresh coriander
- 1 tsp turmeric
- 160g quinoa (quinoa (100%))
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 460g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 513
Protein: 18g
Carbs: 40g
Fat: 23g
Maple Roasted Aubergine with Tagine Spiced Chickpeas
Up your grain game with quinoa – a healthy grain full of fibre and minerals. Serve it as a base for baked chickpeas and aubergine, rubbed with spices and sticky maple syrup. Finish with a yoghurt and harissa drizzle.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the aubergines lengthways, then cut a criss-cross pattern into the flesh (careful not to cut the skin). Place on a lined baking tray and rub with the maple syrup, 1 tbsp oil and a pinch of sea salt. Roast for 25-30 mins, until soft.
- Bring a large saucepan filled with salted hot water to a boil. Add the turmeric and quinoa then boil for 13-14 mins, until cooked, then drain. Once cooked, return to the pan and set aside.
- Drain and rinse the chickpeas. In the final 5 minutes of roasting, add the chickpeas and pine nuts to the aubergine tray keeping them separate. Toss the chickpeas with the tagine paste, sun-dried tomato paste and a pinch of sea salt. Roast until the pine nuts are golden and the chickpeas are hot.
- Make the yoghurt dressing; in a small bowl, mix the yoghurt, harissa and lemon juice (to taste). Season with sea salt and black pepper.
- Roughly chop the coriander, then add to the cooked quinoa and season with sea salt and black pepper. Serve the mixed salad topped with quinoa, chickpeas and roasted aubergines. Drizzle with the yoghurt dressing.
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