Hasselback Aubergines & Roasted Chickpeas

Hasselback Aubergines & Roasted Chickpeas

A creative twist on aubergines with a tandoori curry sauce, topped with roasted chickpeas for a flavourful and satisfying dish. Simply slice the aubergines, coat in the curry sauce, roast in the oven, and serve with spiced chickpeas, vegan yoghurt, and fresh coriander for a delicious meal!

Serves: 2

35 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

Join My Community ✨

🔍 Search 600+ Recipes

🍽️ Access Exclusive Dishes

🥦 Substitutions for Dietaries

🥑 Recipes to use Leftovers

⚖️ Custom Serving Sizes

ℹ️ Nutritional Information

🥫 Pantry Essentials

💰 Exclusive Discounts

Coming Soon ⏳

📆 Live Events

💬 Member Chat & Sharing

Earlybird discount

Ingredients:

  • 2 aubergines
  • 1 jar chickpeas
  • 1 red onion
  • 3 cloves garlic
  • 1 tsp cumin
  • 1 tsp tandoori spice
  • 1 tbsp tomato purée
  • 1 tbsp tandoori paste
  • 0.5 cup oat milk
  • 1 large jar of chili tomato sauce
  • Vegan yoghurt
  • Fresh coriander

🔄Sam Jones's Suggested Substitutes

Aubergines Zucchini (Courgette) - Zucchini Can Be Sliced And Prepared In A Similar Hasselback Style To Aubergines.
Chickpeas Lentils - Lentils Can Be Roasted And Seasoned As A Substitute For The Roasted Chickpeas.
Oat Milk Almond Milk - Almond Milk Can Be Used As A Substitute For Oat Milk In The Curry Base.

Beta