Sheet Pan Aubergine and Chickpea Bake
Sheet Pan Aubergine and Chickpea Bake is a vibrant, wholesome dish combining tender roasted aubergine and hearty chickpeas. This one-pan recipe is not only quick to prepare but also impressively colorful, making it perfect for busy weeknights or entertaining guests. Bursting with nutrients and flavors, this bake transforms simple ingredients into a delightful culinary experience that will leave everyone wanting more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 medium aubergine (eggplant), cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the aubergine, chickpeas, red bell pepper, onion, and garlic.
- Drizzle with olive oil and sprinkle with cumin, paprika, and salt. Toss to coat evenly.
- Spread the mixture on the prepared baking sheet in a single layer.
- Bake for 25-30 minutes, stirring halfway through until golden brown and fragrant.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 230
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to substitute chickpeas with black beans or add feta cheese for creaminess. For added heat, sprinkle chili flakes before baking. Store leftovers in an airtight container for up to three days; reheat at 350°F until warm.