Harissa aubergine, sweet potato and chickpea traybake

Harissa aubergine, sweet potato and chickpea traybake

Ingredients

serves 2
  • •1 400g can chickpeas, drained and rinsed
  • •1 large aubergine, chopped
  • •1 large sweet potato, chopped
  • •2 tbsp olive oil
  • •1 tbsp maple syrup
  • •2 tsp smoked paprika
  • •1 tsp cumin
  • •3 tsp harissa paste
  • •80g pomegranate seeds
  • •3 tbsp pumpkin seeds
  • •Handful fresh coriander, chopped
  • •Tahini sauce (optional, see recipe)

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a large baking tray.
  2. 2. Place the aubergine and sweet potato on the tray. Brush with the oil and maple syrup, and sprinkle with the paprika and cumin. Add the harissa paste and toss together until coated.
  3. 3. Roast for 20 minutes until they start to soften, then add the chickpeas and pumpkin seeds to the tray. Roast for another 10 minutes.
  4. 4. Make the tahini sauce.
  5. 5. Mix in the pomegranate seeds and coriander. Serve with tahini sauce and a swirl of harissa paste and lime zest.
Baker Beanie Author

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