Caponata Chickpea Traybake
By OcadoLife
Published on 14 August 2024
“Sicilian caponata is a fabulous, flavour-packed way to enjoy veggies,” says food stylist and recipe writer Emily Jonzen, who created this budget-friendly, vegan Caponata Chickpea Traybake. “In this healthy version with 3 of your 5 a day, the veggies are slowly roasted until mellow and jammy. Capers are added for a piquant hit, plus raisins for a hint of sweetness, along with chickpeas to make for a satisfying meal. Mint and toasted almonds bring freshness and texture.”
Time and servings
55 minsTotal time
4Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 1 red onion, cut into thin wedges
- 2 celery sticks, trimmed and finely sliced
- 2 aubergines, chopped into 2 cm pieces
- 4 garlic cloves, crushed or grated
- 500g cherry tomatoes
- 2 tbsp olive oil
- 2 tbsp capers, drained
- 50g raisins
- 2 (400g) tins chickpeas, drained
- 50ml red wine vinegar
- 4 wholemeal pittas
- 10g mint, leaves picked and roughly chopped
- 25g toasted flaked almonds
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Tip the onion, celery, aubergines, garlic and cherry tomatoes into a large roasting tin and drizzle over the oil. Toss to coat, then spread out in a single layer. Season; roast for 30 mins.Step 2
Remove the tin from the oven and stir through the capers, raisins and chickpeas. Reduce the temp to 200°C/180°C fan/gas 6 and return to the oven for 10-15 mins, until the veg is tender and coloured. Stir through the vinegar without breaking up the veg too much. Season; set aside for 5-10 mins.Step 3
Meanwhile, warm the pittas in the residual oven heat for a couple of mins. Sprinkle the caponata with the mint and almonds; serve with the pittas.Step 4
Recipe Tip: Allow a little extra time for standing.