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Spiced Aubergine and Chickpea Hash
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Spiced Aubergine and Chickpea Hash

Spiced Aubergine and Chickpea Hash

with chilli garlic yoghurt and roasted baby potatoes

This recipe is bursting with Middle Eastern elements. Featuring chickpeas, aubergine and a spicy garlic yoghurt, this is a plentiful bowl with plenty of flavour.

Tags:
Under 650 calories
Veggie
Spicy
Discovery
Allergens:
Milk
Sesame
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Aubergine

150 grams

Yoghurt

(Contains Milk)

1 pack(s)

Chickpeas

1 unit(s)

Garlic

2 sachet(s)

Harissa Spice Mix

1 unit(s)

Lemon

5 grams

Mint

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 unit(s)

Chilli

500 grams

Baby Potatoes

250 grams

Cherry Tomatoes

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)2455 kJ
Energy (kcal)587 kcal
Fat12.1 g
of which saturates3.4 g
Carbohydrate88.8 g
of which sugars17.6 g
Dietary Fiber11.3 g
Protein23.9 g
Cholesterol0 mg
Salt2.16 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Sieve
Grater
Baking Sheet with Baking Paper

Instructions

Roast the Potatoes
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Drain and rinse the chickpeas in a sieve. 
  • Halve the potatoes lengthways, quartering any larger pieces. Pop onto a lined baking tray along with the chickpeas
  • Toss with half the harissa spice mix, salt, pepper and a glug of oil.
  • Roast on the top shelf of the oven until chickpeas are crispy and potatoes are tender, 25-35 mins.

TIP: Use two baking trays if necessary!

Bake the Aubergine
2
  • Meanwhile, trim the aubergine, then halve lengthways. Chop into 1cm pieces. 
  • Pop onto a separate lined baking tray.
  • Toss with remaining harissa spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
  • Roast in the oven until soft and golden, 15-20 mins. Turn halfway through.
Get Prepped
3
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Halve the chilli and discard the core and seeds. Finely chop.
  • Pick the mint leaves and roughly chop (discard the stalks).
  • Zest and quarter the lemon.
  • Halve the tomatoes.
Toast the Sesame Seeds
4
  • Meanwhile, place a pan over medium heat (no oil). 
  • Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins.
  • Remove from the pan and set aside.

TIP: Keep an eye on them so they don't burn!

Make the Spicy Yoghurt
5
  • Mix the yoghurt with 1 tbsp oil (double for 4p).
  • Stir in the garlic, toasted sesame seeds, chopped chilli (use less if you don't like spice), half the chopped mint, lemon zest and a squeeze of lemon juice.
  • Season to taste with salt and pepper.
Garnish and Serve
6
  • Dish a spoonful of roasted aubergine, chickpeas, potatoes
  • Scatter over the cherry tomatoes.
  • Finish with a dollop of your spicy yoghurt and a sprinkling of chopped mint.
  • Serve any remaining lemon wedges alongside for squeezing over.
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