Harissa Aubergine and Chickpea Traybake | Green Kitchen: Quick & Slow by David Frenkiel and Luise Vindahl.

Green Kitchen Stories (@gkstories) is, without doubt, one of my favourite go-to’s for cooking inspiration.

These guys offer vegetarian family-friendly meals and their recipes have changed the way I cook. This one has been on repeat in our kitchen as it’s relatively simple but 

oh-so-flavoursome. 

Whether you’re after speedy midweek fixes or leisurely weekend meals, the new vegetarian cookbook Quick and Slow has it all.

Recipes extracted from Green Kitchen: Quick & Slow by David Frenkiel and Luise Vindahl (Hardie Grant). Available to order now.

Ingredients

For the traybake
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tsp. ground cinnamon
1/2 tsp. sea salt flakes
4 tbsp. olive oil
3 aubergines (about 900g), cut into rough 4cm chunks
2 red onions, quartered
400 g tin chickpeas, drained and rinsed
100 g dried apricots, roughly chopped

For the sauce
300 g tomatoes, quartered
1 1/2 -3tbsp rose harissa, to taste
2 tbsp. tomato purée
6 garlic cloves, peeled
1 tsp. sea salt flakes
4 tbsp. olive oil

For the topping
1 lemon
250 ml plain yoghurt
2 tbsp. light tahini
50 g roasted salted almonds, roughly chopped
Handful mint leaves picked and roughly chopped

Directions

1. Preheat oven to 220°C (200°C fans).
2. For the traybake, in a small bowl mix the spices, salt and oil.
3. Put the aubergines and onions in a large, deep roasting tin (about 25 x 35cm). Drizzle over the spicy oil and mix well to combine (using your hands is easiest).
4. Roast for 30min, turning halfway.
5. Meanwhile, in a blender, whizz all the sauce ingredients and 600ml water until smooth.
6. Remove the roasting tin from the oven. Add the chickpeas and apricots, then pour over the sauce. Mix well and return to the oven for another 30min.
7. Meanwhile, for the topping, squeeze the juice of 1/2 the lemon into the yoghurt, then season with salt and freshly ground black pepper and mix to combine. Cut the remaining 1/2 lemon into wedges.
8. To serve, dollop the lemon yoghurt over the traybake, then drizzle over the tahini. Scatter over the almonds and mint and serve with the lemon wedges.

This Harissa Aubergine recipe is amongst our favourites for a reason, so we know you’ll love it – enjoy!