Spicy Vegan ‘Nduja’ Aubergine and Chickpea One-Pan Wonder

by

This easy and flavorful vegan dish combines aubergine (eggplant) and chickpeas with a homemade spicy ‘nduja’ paste for a satisfying meal.

Ingredients

For the main dish:

  • Olive oil
  • 1 red onion, sliced
  • 1 aubergine (eggplant), chopped
  • 1 can (400g) chopped tomatoes
  • 2 cans (400g each) chickpeas, drained and rinsed
  • Salt to taste
  • Fresh parsley, chopped
  • Vegan yogurt for topping

For the vegan ‘nduja’:

  • 70g sun-dried tomatoes in oil, drained
  • 3 garlic cloves
  • 1 red chilli
  • 2 tsp smoked paprika
  • 1 tbsp red wine vinegar
  • 2 tbsp miso paste

To serve:

  • 8 slices of toasted bread (gluten-free if needed)

Method

  1. Prepare the ‘nduja’:
    • Blend all ‘nduja ingredients with 2 tbsp oil from sun-dried tomatoes
  2. Cook vegetables:
    • Fry onion and aubergine in olive oil until golden (10 minutes)
  3. Combine and simmer:
    • Add ‘nduja’, tomatoes, and chickpeas to the pan
    • Add water to loosen and simmer for 10 minutes
  4. Serve:
    • Top with parsley and vegan yogurt
    • Serve with toasted bread

This Spicy Vegan ‘Nduja’ Aubergine and Chickpea One-Pan Wonder is a perfect blend of comfort and flavor. The homemade ‘nduja’ paste adds a fiery kick, while the aubergine and chickpeas provide satisfying texture. Don’t hesitate to try this recipe – it’s an easy, delicious way to enjoy a plant-based meal that will leave you feeling nourished and satisfied!