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.
Aubergine and Chickpea Moussaka
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.
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9 Comments
Jenny Booth
Lovely recipe which is a perfect match for the Val de Salis carignan which is £5.99 in Lidl.