Aubergine and Chickpea Moussaka

Replacing lamb mince with chickpeas and roasted red peppers in this twist on the original recipe, makes this Aubergine, Red Pepper and Chickpea Moussaka a fabulous midweek vegan/vegetarian supper and a great way to boost your fibre and nutrient intake.  

Here’s the ingredients you’ll need to make this Moussaka

Serves 4-6

• 4 large aubergines
• 4 large red peppers (preferably Romano variety)
• 2 large onions, thinly sliced
• 4 large cloves garlic, crushed
• 2 tins (400g) Chickpeas, rinsed and drained
• 2 tins tomatoes
• 1 tbsp Cinnamon
• 1 tsp Mixed spice
• Olive oil
• Salt & Pepper

Here’s how…

Preheat the oven to 180 degrees

Cut the aubergine into large chunks or thick (2 inch) discs. Meanwhile, cut the red peppers into long 2 inch strips; toss each vegetable separately in olive oil in a large bowl and lay out on a (separate) baking tray taking care not to overlap. Roast the aubergines for 40 mins until soft and golden and the red peppers for around 25-30mins until soft. Set aside.

In a saucepan, gently sauté the onions and garlic in olive oil until they are soft for around 5 mins. Add the spices, salt and pepper and cook for a further 5 minutes over a low heat before adding the tomatoes. Check seasoning. Bring to the boil and simmer over a low heat until the sauce has reduced and thickened – around 10 mins.  Add the chickpeas and cook for a further 2-3mins.

In a deep dish, arrange half the roasted aubergine and red peppers in a layer and spoon the chickpea/tomato mixture over the top. Repeat with a second layer. Drizzle with olive oil.

Bake in a moderate oven (180) for 1 hour. Cover and allow to settle for 15-20mins if possible before serving. Serve with a rocket/watercress with feta salad on the side.

Print Recipe

Aubergine and Chickpea Moussaka

Replacing lamb mince with chickpeas and roasted red peppers in this twist on the original recipe, makes this Aubergine, Red Pepper and Chickpea Moussaka a fabulous midweek vegan/vegetarian supper and a great way to boost your fibre and nutrient intake.

Course: Main Course

Cuisine: Mediterranean

Keyword: Moussaka, Vegan, Vegetarian

Servings: 4

Author: May Simpkin

Ingredients

Here’s the ingredients you’ll need to make this Moussaka

• 4 large aubergines
• 4 large red peppers preferably Romano variety
• 2 large onions thinly sliced
• 4 large cloves garlic crushed
• 2 tins 400g Chickpeas, rinsed and drained
• 2 tins tomatoes
• 1 tbsp Cinnamon
• 1 tsp Mixed spice
• Olive oil
• Salt & Pepper

Instructions

• Preheat the oven to 180 degrees
• Cut the aubergine into large chunks or thick (2 inch) discs. Meanwhile, cut the red peppers into long 2 inch strips; toss each vegetable separately in olive oil in a large bowl and lay out on a (separate) baking tray taking care not to overlap. Roast the aubergines for 40 mins until soft and golden and the red peppers for around 25-30mins until soft. Set aside.
• In a saucepan, gently sauté the onions and garlic in olive oil until they are soft for around 5 mins. Add the spices, salt and pepper and cook for a further 5 minutes over a low heat before adding the tomatoes. Check seasoning. Bring to the boil and simmer over a low heat until the sauce has reduced and thickened – around 10 mins. Add the chickpeas and cook for a further 2-3mins.
• In a deep dish, arrange half the roasted aubergine and red peppers in a layer and spoon the chickpea/tomato mixture over the top. Repeat with a second layer. Drizzle with olive oil.
• Bake in a moderate oven (180) for 1 hour. Cover and allow to settle for 15-20mins if possible before serving. Serve with a rocket/watercress with feta salad on the side.
  

Nutritional Nugget:

Nutritionally, the vibrant purple colour is due to a group of antioxidants called Anthocyanins, which fight inflammation and scavenge free radicals. Very low in calories and fat, Aubergines are an excellent source of fibre, which helps to maintain a healthy digestive system and can potentially lower cholesterol. They are also a good source of B complex vitamins and minerals including iron, potassium, copper, magnesium and manganese.

Want to get started with Intermittent Fasting?

Check out my comprehensive beginner’s guide to get you going.

CLICK HERE FOR MORE