Creating delicious and nourishing plant-based food

Chermoula Aubergine and Spiced Chickpeas

Chermoula Aubergine and Spiced Chickpeas

Chermoula is a spicy marinade traditionally used in North African cuisine, which can be used to flavour fish, meat or vegetables. Here, I have halved aubergines, scored the flesh and rubbed them with a spicy chermoula marinade. The combination of cumin, coriander, smoked paprika, chilli and lemon in the chermoula create a fusion of flavours that beautifully enhance the soft flesh of the baked aubergine. Then the aubergines are topped with fresh coriander leaves and baked chickpeas spiced with chilli flakes.


Chermoula Aubergine and Spiced Chickpeas

serves 4



  • 4 medium aubergines


  • 2 tablespoons of olive oil
  • 4 teaspoons of ground cumin
  • 4 teaspoons of ground coriander
  • 2 teaspoons of smoked paprika
  • 1 teaspoon of chilli flakes
  • Juice of 1 lemon

Spiced Chickpeas

  • 125g dried chickpeas
  • 1 tablespoon of olive oil
  • 1 teaspoon of chilli flakes
  • Black pepper (to taste)

Tahini-Yogurt dressing

  • 50ml natural full-fat yogurt
  • 2 tablespoons of tahini
  • Juice of 1/2 lemon

To serve

  • a handful of fresh coriander leaves
  • flatbreads



First of all, you need to prepare the chickpeas if using dried ones. Soak the chickpeas in a saucepan of water for 8-12 hours. Drain the chickpeas into a colander and transfer back to the saucepan with fresh water. Bring to the boil then reduce the heat to a simmer. Cook the chickpeas for 1 hour 10 minutes until they are tender. Drain the chickpeas into a colander.

Whilst the chickpeas are cooking, preheat the oven to 180°C (fan oven). Prepare the aubergines by washing and cutting off the leafy tops. Slice the aubergines in half lengthways and score the flesh in a criss cross pattern. Place the aubergines in a banking tray with the flesh facing upwards.

In a small mixing bowl, combine all the chermoula ingredients. Rub the chermoula over the aubergine flesh. Bake the aubergines for 45 minutes until they are soft and golden.

Meanwhile, prepare the spiced chickpeas. In a medium sized mixing bowl, combine the chickpeas with the olive oil and chilli flakes. Season to taste with black pepper. Bake the chickpeas for about 15 minutes until they are slightly golden and crunchy.

To make the tahini-yogurt dressing, simply mix the yogurt, tahini and lemon juice in a small mixing bowl until well combined.

Serve the aubergines topped with the baked chickpeas, a scattering of coriander leaves, the tahini yogurt dressing and flatbreads.


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