Harissa Aubergine, Sweet Potato & Chickpea Traybake
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 240g canned chickpeas
- 1 large aubergine
- 1 large sweet potato
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon harissa paste
- 1 small pack pomegranate seeds
- small handful of parsley
- small handful of mint
- pinch of flaky sea salt
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Preparation
Step 1
Preheat the oven to 180°C / 400°F. Put the chickpeas, aubergine and sweet potato on a large flat baking tray. Drizzle the oil and maple syrup over the veggies and sprinkle with the paprika and cumin. Add a large pinch of flaky sea salt and a teaspoon of harissa. Toss together so that everything is coated.
Step 2
Bake for 40–45 minutes until soft and golden, mixing halfway through so that the veggies cook evenly. Once cooked, set aside to cool.
Step 3
To make the sauce, mix together the coconut yoghurt and lime zest in a small bowl; then swirl through the harissa.
Step 4
To serve, toss the pomegranate seeds, chopped parsley and mint through the roasted vegetables. Serve with lime wedges and the harissa yoghurt sauce on the side.
Step 5
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