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Fresh Living Network
Moroccan-style chickpea and brinjals

Moroccan-style chickpea and brinjals

Deliciously simple and healthy. The chickpeas are a great source of fibre and B vitamins. Omit the yoghurt to make it suitable for vegans.
4
RECIPE TYPE:Mains
 
Method
  • Preheat oven to 180ºC
  • Toss brinjal in half the oil
  • Season and roast for about 15-20 minutes or until cooked through and slightly charred
  • Heat remaining oil in a pan and sauté onion and garlic until soft
  • Add tomato paste and harissa paste
  • Cook for another minute
  • Add canned tomatoes and stock and simmer for 10 minutes
  • Stir through chickpeas, brinjal and preserved lemon
  • Mix and allow to heat through
  • Add herbs, toss to combine and serve dolloped with low-fat yoghurt.


More good ideas:

  • Moroccan preserved lemons: Cut 5 lemons into quarters from the
  • top, leaving a 1cm uncut base. 
  • Sprinkle liberally with coarse salt and close to reshape lemons
  • Pour 2 Tbsp salt into a large sterilised jar
  • Pack with lemons and press down to compact
  • Add the juice of 3 lemons and top with boiling water and 2 Tbsp oil
  • Seal jar and leave to mature for about a month before use
  • Use peel only and discard flesh
Spicy chicken pasta:
  • Sauté chopped spring onions and a little crushed garlic
  • Add a handful of shredded chicken, basil, juice and grated peel of a lemon and a pinch of dried chilli flakes
  • Season
  • Serve tossed through pasta with parmesan

 

 

 

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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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