Chickpea & aubergine 7-spice tray bake

This is a true melting pot of a dish. Seven-spice brings a rich, smoky, Middle Eastern vibe to this tray bake.

If fast, no-fuss deliciousness is your thing, this is the meal for you. This recipe will up your weekday cooking game and boost your confidence in the kitchen.

Aubergine and chickpea seven-spice traybake

This is a true melting pot of a dish. Seven-spice brings a rich, smoky, Middle Eastern vibe to this tray bake.
Prep Time10 mins
Cook Time35 mins
Servings: 4

Ingredients

For the seven-spice

  • 1 tbsp cracked black pepper
  • 1 tbsp ground allspice
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • ¾ tsp ground cloves
  • ¾ tsp ground coriander
  • 1 tsp sea salt

For the curry

  • 1 onion peeled and sliced
  • 2 garlic cloves crushed
  • Thumb-sized piece ginger peeled and finely grated
  • 1 bunch (25g) coriander stalks finely chopped
  • 1 tbsp seven-spice
  • 3 tbsp filtered water
  • 1 tbsp olive oil
  • 1 x 680g jar passata rustica
  • 250 ml (1 cup) vegetable stock
  • 1 large aubergine (about 280g) cut into 1cm (½ inch) cubes
  • 1 medium sweet potato (about 225g) peeled and cut into 1cm (½ inch) cubes
  • 1 x 400g jar chickpeas drained and rinsed
  • 200 g cherry tomatoes (about 15) halved
  • 100 g baby leaf spinach (2 large handfuls)
  • 70 g (½ cup) whole raw cashews
  • 1 bunch (25g) coriander leaves roughly chopped, to serve

Instructions

  • Preheat the oven to 180°C (350°F). First make the seven-spice. Place all the spices and the salt in a small bowl and mix well. Reserve 1 tablespoon and store the rest.
  • Next make a curry paste. Place the onion, garlic, ginger, seven-spice and water in a food processor and process to a paste.
  • To make the curry, place the aubergine, sweet potato and chickpeas in a large roasting tray, drizzle with olive oil, add the curry paste and toss to coat well. Bake for 15 minutes or until the vegetables are starting to soften. Remove from the oven, add the passata and mix well. Stir in the cherry tomatoes and return to the oven for 20-25 minutes or until the vegetables are soft and golden.
  • While the curry is in the oven, dry fry the cashews over a high heat for 3-4 minutes, or until golden brown, tossing frequently. Leave to cool, then roughly chop.
  • Top the curry with the spinach and leave to wilt in the oven for 2-3 minutes before stirring through. Scatter with coriander leaves and toasted cashews to serve.

Notes

Store leftover seven-spice in an airtight container for up to one month. Use to season meat or fish or to flavour cauliflower rice.

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