Aubergine and Mango Harissa Chickpea Bake

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:35 m

The sun is shining and this aubergine and harissa bake is a great mid-week dinner to cook when you need to rustle up something quick. We've added fresh mango to this bake which adds a sweet flavour that pairs perfectly with the harissa paste. Mixed with creamy aubergines and sun-dried tomatoes, it is topped with plant-based feta and fresh, crisp jalapeños. Served on top of giant cous cous you can also grab some flatbread if you fancy.

Start cooking ➞




For the Aubergines

<item-todo-done>2 aubergines<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done>

For the Sauce

<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>150g sundried tomatoes<item-todo-done><item-todo-done>1 x 400g can of chickpeas<item-todo-done><item-todo-done>2 tbsp harissa paste<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>150g mangoes - diced<item-todo-done><item-todo-done>75ml water<item-todo-done>

To Garnish

<item-todo-done>1 jalapeños<item-todo-done><item-todo-done>10g coriander<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>150g plant-based feta<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done>

Before you start

Oven 190C | Baking tray with baking paper | Blender | Frying pan

Roast the aubergines and prep the veg

  • Slice the aubergines lengthways into 4 wedges
  • Arrange in a baking tray, drizzle over the olive oil and season with salt and pepper
  • Roast for 30 minutes until soft
  • Peel and roughly chop the onion
  • Peel and mince the garlic
  • Drain and roughly chop the sundried tomatoes

Make the sauce

  • Place the mango in a blender with the harissa and tomato puree
  • Blend until smooth and set aside

Cook the base

  • Heat a large frying pan with the olive oil and add the onion and a pinch of salt
  • Cook until softened, then add the garlic and sundried tomatoes, cooking for a few minutes
  • Pour in the mango sauce, chickpeas in their juices and the water
  • Bring to a simmer for 5 minutes to reduce and thicken
  • Taste and season with salt and pepper

Assemble and bake

  • Spoon the chickpeas all over the aubergine wedges
  • Return to the oven for 10 minutes

Finish and Serve

  • Finely slice the jalapeno
  • Pick the coriander leaves
  • Slice the lime into wedges
  • Crumble over the feta and drizzle with extra virgin olive oil
  • Garnish with the jalapeno and coriander
  • Serve with the lime wedges
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