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Roasted Aubergine and Spicy Chickpeas

Roasted Aubergine and Spicy Chickpeas

with Pearl Barley Jumble
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
273 kcal
Protein
: 
11.3g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

75 grams

Pearl Barley

75 grams

Feta Cheese

125 grams

Baby Plum Tomatoes

200 grams

Diced Sweet Potato

2 tbsp

Ground Cumin

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 carton(s)

Chickpeas

1 unit(s)

Lemon

40 grams

Wild Rocket

1 pot(s)

Harissa Spice Mix

1 sachet(s)

Vegetable Stock Powder

1 bunch(es)

Coriander

Energy (kJ)1143 kJ
Energy (kcal)273 kcal
Fat4.2 g
of which saturates0.7 g
Carbohydrate43.8 g
of which sugars14 g
Dietary Fibre16.4 g
Protein11.3 g
Salt0.6 g
Potassium301.5 mg
Calcium54.5 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat the oven to 200°C. Bring a medium saucepan of water to the boil over high heat. When boiling, stir in and dissolve the stock powder. Stir in the pearl barley. Bring back to the boil then reduce the heat slightly and cook for 25-30 mins, until tender. Once cooked, drain in a sieve and return to the pan. Cover with a lid to keep warm until everything else is ready.

2

In the meantime, drain and rinse the chickpeas in a sieve. Trim the aubergine then half lengthways. Chop each half into four long strips then chop them in half width ways. Halve the tomatoes. Roughly chop the coriander (stalks and all). Zest and quarter the lemon.

3

Lightly oil 2 baking trays. Pop the diced sweet potato and chickpeas onto 1 and drizzle on another splash of oil. Sprinkle over the cumin, harissa (use less if you're not a fan of heat) and a pinch of salt. Toss to combine. Pop the aubergine and tomatoes onto the other baking tray then season with salt and pepper. Drizzle over some oil. 

4

Pop both trays in the oven, the chickpeas on the middle shelf and the veggies on top. Cook for 20-25 mins until the chickpeas are crunchy and the veggies are tender and coloured. Turn halfway through. 

5

When everything is ready, gently mix all the roasted veggies and chickpeas through the drained pearl barley. Mix in the lemon zest, coriander and a squeeze of lemon. Season to taste with salt and pepper.

6

Pop the rocket into a small bowl and squeeze over a little lemon juice, toss to combine. Share the jumble between your plates and crumble over the feta. Serve the rocket alongside and enjoy!

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