baked chickpeas with aubergine and potato

  • 6 small potatoes
  • 1 aubergine
  • 1 handful fresh parsley
  • 1 can chickpeas
  • 1 clove of garlic
  • 1 green onion
chickpea marinade:
  • 2tbs rape oil
  • 1tsp curry powder
  • pepper
  • 1 dried chili
  • juice of 1/2 lemon
aubergine marinade:
  • 1tsp red curry paste
  • 1tbs rice syrup
  • juice of 1/2 lemon
  1. Wash the potatoes and cook them in a pot with water for 15-20 minutes at low heat (duration depends on the sort of potato you use).
  2. Mix oil, lemon juice and the spices. Wash the chickpeas, put in a baking pan with garlic and green onion and mingle with the marinade. Then bake in the oven for 15 minutes at 200 degrees.
  3. Wash the aubergine and cut in slices. Marinate the slices in curry paste, rice syrup and lemon juice which you mix in advance. Steam aubergine in a heated pan with oil for 2 minutes each side at medium heat.
  4. Put potatoes, chickpeas and aubergine on a plate and top with salt, pepper and fresh parsley.
  5. Add some soy yoghurt if you like to soften the spicy taste and the garlic flavor.
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