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Dinner recipe

Smoky Aubergine Chickpea Tomato Rice with Lemon

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A smoky vegan dinner of aubergine, chickpeas, tomatoes, pepper, parsley, lemon, and rice.

Start planningStart cookingIngredients
70 min680 kcal4 base servingsDinnerVeganGluten FreeBudget Friendly
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Recipe and nutrition estimates

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Focus ingredients: chickpeas, aubergine, basmati rice, chopped tomatoes

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free

Serving tip: Cool rice rapidly in shallow portions and refrigerate ideally within1hour; use within24hours. Cool sauce and refrigerate within1–2hours at0–5°C. Reheat once only until steaming hot throughout.

Smoky Aubergine Chickpea Tomato Rice with Lemon plated and ready to serve.

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Ingredients

What you need

  • 720g chickpeas
  • 300g basmati rice
  • 600g aubergine
  • 2 × 400 g tins chopped tomatoes
  • 1 onion
  • 150g red pepper
  • 3 cloves garlic
  • 1 lemon
  • 20g parsley
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 300ml vegetable stock
  • 45ml olive oil
  • 600ml water

You'll also need

two35x25cm roasting trays, 5l saucepan, 3l lidded rice saucepan, scales and measuring jug, knife and board

Method

Step by step

Up to 8 clear steps
  1. Smoky Aubergine Chickpea Tomato Rice with Lemon cooking step 1: Prep the vegetables.
    Step 1

    Prepare ingredients

    For more than four servings, cook separate batches of no more than four. Divide every displayed ingredient and measured method total between batches. Keep pan sizes and food thickness fixed and allow extra time. Heat the oven to 220°C conventional/200°C fan. Cut aubergine into 2cm cubes, finely chop onion and cut pepper into 1cm pieces. Crush garlic, drain chickpeas, rinse rice and chop parsley. Measure 2g lemon zest and 15ml juice, then cut remaining fruit into wedges.

  2. Smoky Aubergine Chickpea Tomato Rice with Lemon cooking step 2: Cook the rice.
    Step 2

    Roast aubergine

    Toss all aubergine with 30ml oil. Divide evenly between two 35x 25cm trays in one layer. Roast 25–30 minutes, turning and swapping tray positions halfway, until flesh is completely soft and edges lightly browned. Continue briefly if still firm.

    30 min
  3. Smoky Aubergine Chickpea Tomato Rice with Lemon cooking step 3: Brown the aubergine.
    Step 3

    Soften sauce base

    Meanwhile heat the remaining 15ml oil in a 5l saucepan over medium heat. Cook onion and pepper 8–10 minutes until soft, stirring. Add all garlic,paprika,cumin and measured lemon zest and stir 1 minute.

    10 min
  4. Smoky Aubergine Chickpea Tomato Rice with Lemon cooking step 4: Soften the base.
    Step 4

    Simmer chickpeas

    Add all chopped tomatoes,drained chickpeas and prepared vegetable stock. Bring to a simmer and cook uncovered 15–20 minutes, stirring, until spoonably thick. Fold in all roasted aubergine and tray juices and simmer 5 minutes until hot throughout.

    20 min
  5. Smoky Aubergine Chickpea Tomato Rice with Lemon cooking step 5: Simmer with chickpeas.
    Step 5

    Cook rice

    While the sauce simmers, put all rice with the 600ml water in a 3l lidded pan. Bring to a simmer, cover and cook on low 10–12 minutes or to the selected white-basmati packet, until absorbed and tender. Rest covered off the heat 3 minutes, then fluff.

    12 min
  6. Smoky Aubergine Chickpea Tomato Rice with Lemon cooking step 6: Finish with lemon.
    Step 6

    Finish and serve

    Take sauce off the heat and stir in all measured lemon juice and half the parsley. Divide all rice and sauce equally between bowls, scatter remaining parsley and serve with all lemon wedges.