This one bake tray will be a perfect meal for any week night as it's easy to put together and the oven does most of the job
Ingredients
- 250 g aubergine (eggplant)
- 2 cloves of garlic
- Fresh coriander
- 400 g chickpeas, from a can
- 200 g tomato passata
- 1 tsp harissa paste
- 1 tsp of each dried oregano and dried basil
- 1/2 tsp garlic granules
- Salt and pepper
- 2 tbsp olive oil
- 500 g gnocchi
- 100 g plant-based feta
Instructions
- Cut the aubergine in small cubes, peel the garlic and grate it.
- Chop the fresh coriander and put some leaves in the side for decoration.
- In a baking pan, add the chickpeas, aubergine, tomato passata, harissa paste, the spices, season with salt and pepper and the olive oil and mix well.
- Add 250ml of water, cover with a foil and bake in a preheated oven at 180°C for 30 minutes.
- Then add gnocchi and crumble the feta (keep some for the end), combine with the rest of the ingredients, cover and bake for additional 10minutes.
- Uncover and bake for another 5 minutes.
- Serve with the remaining fresh coriander and feta.