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Chickpea And Aubergine Harissa Tray Bake

This is the perfect mid week dinner, only a handful of ingredients and only one tray to wash up!


Tray Bake

  • 1 tin of chickpeas – drained and rinsed
  • 1 aubergine â?? cut into cubes
  • 3 tbsp of harissa paste
  • 300 g of cherry tomatoes
  • 2 tbsp of tomato puree
  • 3 tbsp of olive oil
  • The zest of 1 lemon
  • An handful of chopped mint leaves
  • Salt & pepper to taste

Tahini Dressing

  • 3 tbsp of tahini
  • The juice of 1/2 lemon
  • 2 3 tbsp of water to thin it out


  • Flatbread to serve


  • 1. Preheat the oven at 200 degrees celsius.
  • 2. Add the oil to a large baking tray and place it n the oven for 5 minutes until hot.
  • 3. Add the aubergine cubes to the hot oil together with the harissa paste.
  • 4. Mix everything really well so the aubergine get all nicely coated.
  • 5. Place the tray back in the oven for 15 minutes.
  • 6. Remove the tray from the oven and add the cherry tomatoes.
  • 7. Return the tray to the oven for 20 minutes.
  • 8. Add the drained chickpeas and stir well then return the tray to the oven for a final 10 minutes.
  • 9. Remove the tray from the oven, stir in the lemon zest and season with salt & pepper.
  • 10. To make the tahini dressing simply mix all the ingredients into a bowl until you have a creamy and runny consistency.
  • 11. Serve the chickpea with a generous drizzle of the tahini dressing, mint leaves, and flat bread.


This recipe was republished with permission from HappySkinKitchen. Find the original recipe here

Elisa (Happy Skin Kitchen)

Elisia is an Italian plant-based food blogger based in London. She has a passion for healthy food, cooking and living. After struggling with hormonal acne after moving to London in 2008, she began a mission to clear her skin through a 360 degree holistic approach. Happy Skin Kitchen is Elisa's everyday journey towards better skin and all-round good health.