HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Aubergine & Chickpeas
Roasted Aubergine & Chickpeas

Roasted Aubergine & Chickpeas

with Pearl Barley Jumble and Feta

Read more

A delicious mix of roasted sweet potato, tomatoes and aubergine, crunchy chickpeas, nutty pearl barley and creamy feta, this bountiful bowl of goodness is the perfect thing to fill you up after a long day. Seasoned with Middle-Eastern inspired flavours like paprika and cumin, served with peppery rocket (a good source of calcium) and finished off with a squeeze of fresh lemon, this healthy but hearty dish is a real weeknight winner.

Tags:SpicyUnder 550 caloriesLow SaltLow Sat Fat
Allergens:Cereals containing GlutenMilkCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


75 grams

Pearl Barley

(ContainsCereals containing Gluten)

1 pot(s)

Harissa Spice Mix

½ block(s)

Feta Cheese


1 punnet(s)

Baby Plum Tomatoes

1 pack(s)


1 unit(s)


1 bunch(es)


1 sachet

Vegetable Stock Powder


1 pack(s)

Diced Sweet Potato

1 bag(s)


1 pot(s)

Ground Cumin

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2092 kJ
Energy (kcal)500 kcal
Fat13.0 g
of which saturates5.0 g
Carbohydrate72 g
of which sugars12.0 g
Protein20 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Bring a large 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 until tender, 25-30 mins. Once cooked, drain in a sieve and return to the pan. Cover with a lid to keep warm until everything else is ready.


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


Lightly oil two baking trays. Pop the diced sweet potato and chickpeas onto one and drizzle on another splash of oil. Sprinkle over the ground cumin, harissa spice mix (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.


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


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


Pop the rocket into a large 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. Enjoy!