Spiced Aubergine and Chickpea Skillet

If you're craving a warm, comforting dish that bursts with Mediterranean flavor, this Spiced Aubergine and Chickpea Skillet is exactly what you need. It's the perfect marriage of tender aubergine, hearty chickpeas, and a creamy lemon-tahini drizzle that brings everything together.

This vegan recipe is wholesome yet indulgent, offering a balance of rich, smoky spices and fresh, zesty notes. Whether you're cooking for a quick weeknight dinner or a cozy weekend meal, this skillet promises satisfaction with every bite.

Plus, it all comes together in one pan—less cleanup, more flavor. Let’s dive in!

Ingredients

• 1 medium aubergine (approx. 300g), cubed
• 1 can (400g) chickpeas, drained and rinsed
• 200g cherry tomatoes, halved
• 1 medium red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 4 tablespoons unsweetened plant-based yogurt
• 30ml water
• Fresh parsley, for garnish
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet or pan over medium-high heat. Add the cubed aubergine and cook for 8–10 minutes, stirring occasionally, until golden brown and tender.
2. Add the chopped red onion and minced garlic to the skillet. Sauté for another 3–4 minutes until the onion softens and becomes fragrant.
3. Stir in the ground cumin, smoked paprika, and ground coriander. Cook for 1 minute until aromatic.
4. Add the drained chickpeas and halved cherry tomatoes to the skillet. Season with salt and pepper. Cook for 5–7 minutes, until the tomatoes soften and the chickpeas are heated through.
5. While the skillet is cooking, prepare the drizzle. In a small bowl, whisk together the tahini, lemon juice, and plant-based yogurt. Gradually add water until you reach a smooth, pourable consistency.
6. To serve, divide the chickpea and aubergine mixture between two plates. Drizzle generously with the tahini sauce and garnish with fresh parsley.

Tips & Substitutions

• Make it spicy: Add a pinch of chili flakes or cayenne for a gentle kick.
• Swap the veggies: Zucchini or bell peppers make great substitutes for aubergine.
• Serve it differently: Spoon the mixture over couscous, quinoa, or warm flatbreads for a heartier meal.

Nutrition

Approx. 850 calories per serving

• Fat: 45g
• Carbohydrates: 81g
• Fiber: 25g
• Protein: 24g

This Spiced Aubergine and Chickpea Skillet delivers all the cozy, vibrant flavors of the Mediterranean in under 30 minutes. Give it a try tonight and share your delicious results with friends—it’s a dish worth celebrating!