We lovea a good Roasted Aubergine and Chickkpeas and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Harissa Spice Mix
Vegetable Stock Powder(ContainsCelery)
Diced Sweet Potato
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!