One-Pan Chickpea Caponata

Serves: 4 Prep: 15_mins Cook: 40_mins
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This hearty Chickpea Caponata is proof that some of the best dinners come straight from the pantry. Inspired by the classic Sicilian dish, it combines tender aubergines, sweet tomatoes, briny olives and capers with fibre-rich chickpeas for a satisfying plant-based meal. It's a simple yet flavour-packed dinner that's perfect for busy weeknights.

Protein: 10g per serve
Fibre: 15g per serve

Ingredients

1 large aubergine, cut into cubes

5 tbsp Biona Organic Extra Virgin Olive Oil, plus extra to serve

3 tbsp Biona Organic Capers

3 tbsp Biona Organic Italian Pitted Green Olives

1 tsp Biona Organic Agave Light Syrup

1 large red onion, diced

4 cloves garlic, crushed

1 tbsp fresh rosemary or oregano, finely chopped

200g Biona Organic Whole Plum Tomatoes**

1 x 400g can Biona Organic Chickpeas, drained and rinsed

Juice and zest of 1 lemon

100ml red wine

15g fresh parsley, roughly chopped

 

**You can save the rest to use in sauces, soups and more!

Method

  1. Heat 3 tbsp olive oil in a large frying pan over medium-high heat. Add the aubergine and cook for 10-12 minutes until softened and golden.
  2. Remove the aubergine from the pan and set aside.
  3. Add the remaining olive oil and fry the onion for 5 minutes until softened.
  4. Stir in the garlic and rosemary or oregano and cook for 1 minute.
  5. Add the tomatoes, red wine, capers, olives and agave syrup. Simmer for 10 minutes.
  6. Return the aubergine to the pan along with the chickpeas and cook for a further 10-15 minutes until thickened.
  7. Stir through the lemon juice, zest and parsley.
  8. Serve warm with your favourite Biona bread, an extra sprinkle of parsley and a drizzle of olive oil.

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