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Spiced Aubergine & Chickpeas with Herby Quinoa
Pomegranate molasses and Middle Eastern spices go great with ooey gooey roasted aubergine. Served over a bed of crispy chickpeas, roasted veg and turmeric quinoa. Tender babyleaf herb salad on the side for freshness. All dressed with a generous drizzle of lemony tahini yoghurt.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 courgette (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp Mindful Chef Middle Eastern spice mix (use half) (Roasted Cumin, Roasted Coriander, Cinnamon)
- 1 tbsp tahini (use half) (Sesame)
- 1 handful of fresh chives (use half)
- 1 unwaxed lemon (use half)
- 80g quinoa (use half) (quinoa (100%))
- 80g mixed salad leaves (use half)
- 1 handful of fresh coriander (use half)
- 240g chickpeas (drained) (use half) (Chickpeas, Water, Salt)
- 1 tbsp pomegranate molasses (use half)
- 1 aubergine (use half)
- 0.5 tsp turmeric (use half)
Nutritional Information
Calories: 524
Protein: 23g
Carbs: 64g
Fat: 23g
Ingredients
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 unwaxed lemon
- 80g babyleaf herb salad
- 1 aubergine
- ½ tsp turmeric
- 1 handful of fresh chives
- 1 tbsp Mindful Chef Middle Eastern spice mix (Roasted Cumin, Roasted Coriander, Cinnamon)
- 1 tbsp pomegranate molasses
- 1 courgette
- 80g quinoa (quinoa (100%))
- 1 handful of fresh coriander
- 1 tbsp tahini (Sesame)
Nutritional Information
Calories: 526
Protein: 24g
Carbs: 64g
Fat: 23g
Spiced Aubergine & Chickpeas with Herby Quinoa
Pomegranate molasses and Middle Eastern spices go great with ooey gooey roasted aubergine. Served over a bed of crispy chickpeas, roasted veg and turmeric quinoa. Tender babyleaf herb salad on the side for freshness. All dressed with a generous drizzle of lemony tahini yoghurt.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the aubergine 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 molasses, half the spice mix and a pinch of sea salt. Turn, skin-side down and roast for 15 mins.
- Drain and rinse the chickpeas. Dice the courgette into 1cm cubes. After 15 mins of roasting, remove the tray from the oven. Add the chickpeas and courgette to the tray and toss with 1 tbsp oil, the remaining spice mix and a pinch of sea salt. Roast for another 8-10 mins, until the veg is soft and golden.
- Heat a large saucepan filled with salted hot water on high heat. Add the quinoa and turmeric, boil for 13-14 mins, until cooked, then drain.
- Roughly chop the chives and coriander. Zest and halve the lemon. Once roasted, add the cooked quinoa to the roast veg tray along with the fresh herbs, zest and juice from half the lemon. Season with sea salt and mix.
- In a small bowl, mix the tahini, yoghurt, a squeeze of lemon juice (to taste) and a pinch of sea salt.
- Serve the mixed salad on plates and drizzle with 1 tsp olive oil and a squeeze of lemon juice. Top with the quinoa mix and roasted aubergine. Drizzle with the tahini dressing.
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