baked aubergine with chickpeas and olive oil

The smoky flesh of the aubergine makes a fantastic base for this super simple meal with Chickpeas and Olive Oil. The ingredients work perfectly together for a much richer flavour.


  • 2 medium aubergines
  • 40 ml Azada Extra Virgin Olive Oil
  • 1 teaspoon smoked sweet paprika
  • ½ teaspoon cumin seeds, lightly toasted
  • 1 clove garlic, crushed
  • 400-gram jar chickpeas, drained and rinsed
  • Freshly ground sea salt and ground pepper
  • 1 cup thick plain yoghurt
  • 2 tablespoons cumin-coriander powder
  • 2 spring onions, thinly sliced

Preparation time 10 minutes
Serves 2
Cooking time 55-60 minutes
Gluten-free | Vegetarian | Vegan


Preheat the oven to 180°C (fan) / 200°C  (conventional) / Gas mark 5 / 375°F. Using a fork, prick each aubergine a few times and place on a baking tray. Bake for about 45 minutes, or until they are very tender. Leave to cool for 10 minutes. Heat Azada’s Extra Virgin Olive Oil in a frying pan and stir in the spices and garlic. Season and cook for 2 minutes then add the chickpeas and allow to warm through for about 5 minutes. Place the aubergines on plates, score down the centre and top with the chickpeas. Spoon the yoghurt over the top, sprinkle over the cumin-coriander powder and spring onions. 

Chef’s Tip

Roasted courgette also works a treat if you don’t want the aubergine.

  • The flavoured olive oils

    This hamper showcases our most fantastic organic flavoured olive oils including our olive oil crushed with fresh chillis, olive oil crushed with fresh garlic, olive oil crushed with fresh lemon and olive oil crushed with fresh basil

  • Olive Oil & Crushed Garlic

    225ml (€46,67€/ 1000ml)

    10.50 or subscribe and get 15% off

There are no reviews yet.

Only logged in customers who have purchased this product may write a review.

Suscribe to our promotions and recipes