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Don’t forget the pan-griddled bread to dip in when you’re done!
Duration1 hr 30 mins
Cook Time1 hr
Prep Time30 mins


  • 1 red onion sliced
  • 2 tbsp olive oil
  • 4 cloves garlic sliced
  • 1 courgette sliced into medium cubes
  • 1 aubergine chopped into medium cubes
  • 1 tbsp smoked paprika
  • 2 tbsp fresh thyme
  • 1 tsp cumin seeds
  • 1 tbsp tomato purée
  • 1 jar 450g roast red peppers drained and chopped up
  • 1 can crushed tomatoes or tomatoes
  • 1 tsp balmamic glaze
  • 1 tsp sea salt flakes
  • Pinch black pepper
  • Pinch chill flakes – optional
  • 1 can chickpeas drained
  • 1 tbsp extra virgin olive oil


  • In a large pan, add the oil and then fry the onion for 10 minutes until soft.
  • Add the chopped veg and fry for a further 5- 7 minutes until the veg softens.
  • Now add in the smoked paprika, thyme, cumin and tomato purée, stir to combine.
  • Add the tomatoes and roast peppers, cover and cook for 15 minutes until everything softens.
  • You can now add the balsamic, seasonings and chickpeas. Stir to combine and check the seasoning.
  • Turn off the heat and add the extra virgin olive oil.

Pan griddled bread;

  • Heat a griddle pan to medium.
  • Brush some extra virgin olive oil onto all both sides of the bread. Sprinkle with sea salt
  • Add to the pan and toast on one side the flip until toasted on the other side.

Tahini dressing;

  • Add all the ingredients to a jar and mix to combine.
Pan griddled bread;Tahini dressing;This recipe was republished with permission from Rebel Recipes. Find the original recipe here.

Niki (Rebel Recipes)

Niki named her blog Rebel Recipes, because it's all about non-conformity. 'There are unwritten rules that say indulgent food is bad for you and healthy food is boring'. As a passionate foodie, she refuses to accept that this had to be the case.