Smoky Chickpea, Aubergine and Spinach Traybake
A quick, hearty traybake using tinned chickpeas — smoky spices, charred aubergine and garlicky spinach, perfect for midweek suppers.
Tinned chickpeas are your midweek miracle — cheap, pantry-ready and brilliant at soaking up bold flavours. This smoky traybake turns them into a proper, comforting main with charred aubergine, sweet tomatoes and a bright lemon finish.
It’s quick, low-fuss and forgiving: roast the veg, brown the chickpeas, wilt the spinach and dinner’s done. Serve with crusty bread, couscous or a simple green salad for a relaxed supper anyone can make on a weeknight.
Ingredients
- 2 400 g tinned chickpeas — drained and rinsed
- 1 aubergine — about 450 g, cut into 2 cm cubes
- 1 red pepper — seeds removed, cut into 2 cm pieces
- 1 red onion — cut into thin wedges
- 300 g cherry tomatoes
- 3 garlic cloves — finely sliced
- 150 g baby spinach — washed and large stalks trimmed
- 60 ml olive oil
- 10 ml smoked paprika
- 5 ml ground cumin
- 5 ml dried oregano
- 1 lemon — zest and juice
- 10 ml salt — adjust to taste
- 5 ml black pepper
- 150 g natural yoghurt — to serve
- 15 g fresh parsley — roughly chopped, to garnish
- 50 g pomegranate seeds — optional, to garnish
Equipment
- large baking tray
- large frying pan
Instructions
Preheat the oven to 220°C fan/240°C conventional. Line a large baking tray with non-stick baking paper.
Spread the aubergine, red pepper and red onion on the tray. Drizzle 2 tablespoons of olive oil over, sprinkle with half the smoked paprika, half the cumin, half the dried oregano and 1 teaspoon of salt. Toss on the tray so the veg are evenly coated and in a single layer.
Roast the vegetables for 20–25 minutes, shaking the tray or turning the pieces halfway through, until edges are charred and aubergine is soft.
While the veg roast, heat the remaining 2 tablespoons olive oil in a large frying pan over a medium heat. Add the garlic and fry for 30 seconds until fragrant. Add the drained chickpeas, remaining smoked paprika, remaining cumin, remaining oregano, black pepper and ½ teaspoon salt. Fry, stirring occasionally, for 5–6 minutes until the chickpeas take on a little colour.
Add the cherry tomatoes to the chickpeas and cook for 3–4 minutes until tomatoes start to soften and release a little juice.
Remove the roasted veg from the oven and add them to the frying pan with the chickpeas and tomatoes. Fold through the baby spinach a handful at a time so it wilts into the mixture. Cook for 1–2 minutes until spinach has fully wilted.
Take the pan off the heat. Stir in the lemon zest and lemon juice. Taste and adjust seasoning with more salt or pepper if needed.
Divide between four plates or shallow bowls. Dollop with natural yoghurt, scatter over chopped parsley and pomegranate seeds if using. Serve warm with crusty bread or couscous if you like.
Tips
- Dry the drained chickpeas on kitchen paper before frying — less surface moisture means better browning and crunch.
- Give the aubergine roomy space on the tray; if you have two trays roast in batches for better charring rather than steaming.
- Make the roasted veg a few hours ahead and reheat in a hot oven for 8–10 minutes to refresh the charred edges.
- For extra richness fold a knob (15 g) of butter into the chickpeas at the end, or stir through 30 g crumbled feta before serving for saltier tang.
- Leftovers keep in an airtight container in the fridge for up to 3 days; reheat gently on the hob or in a 160°C fan oven until piping hot.
Substitutions
baby spinach → 100 g kale, finely shredded and blanched for 1 minute before adding
Stays closenatural yoghurt → 150 g Greek-style natural yoghurt for a thicker, tangier finish
Stays closepomegranate seeds → 30 g toasted flaked almonds for crunch (omit if nut-free needed)
Noticeably differentaubergine → 350 g courgette, sliced into 1 cm rounds and roasted until golden
Stays close
Nutrition
Per serving · estimated
- 420
- Calories
- 15 g
- Protein
- 46 g
- Carbs
- 18 g
- Fat
- 12 g
- Fibre
- 9 g
- Sugar
- 520 mg
- Sodium
FAQ
Can I use dried chickpeas instead of tinned?
Yes — soak 200 g dried chickpeas overnight and cook until tender (about 1–1½ hours) before using. The method expects tinned chickpeas, so dried will add several hours of passive time.
Is this dish suitable for freezing?
You can freeze the cooked mixture for up to 2 months, but texture of the aubergine and spinach will soften. Defrost overnight in the fridge and reheat gently.
How can I make it spicier?
Add ½–1 tsp cayenne or 1 finely chopped chilli with the garlic; or stir in a spoonful of harissa when you add the lemon for smoky heat.
Can I make this vegan?
It’s already vegan if you omit the yoghurt, or swap for a dairy-free yoghurt alternative. Use plant-based butter if you choose to add butter.
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