A NOMVEX RECIPE
Tender aubergine & chickpeas
Plant-based2 servings≈ 35 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Aubergine400 g
- Cooked chickpeas300 g
- Tomato passata300 g
- Olive oil25 ml
- Garlic5 g
- Ground cumin2 g
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Dice aubergine into 2 cm pieces. Cook in oil for 10 minutes.
Add chopped garlic, cumin, passata and a splash of water. Cover and simmer for 15 minutes.
Add drained chickpeas and heat for 5 minutes. Check that the aubergine is very tender.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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