Tikka Spiced Aubergine with Chickpeas and Coriander Yoghurt
Tray bakes are easy to whip up on a busy weeknight and create less washing up – win win. We used aubergine for this recipe because it's a great source of fibre and it’s a flavour sponge, soaking up the sweet and spicy paste. You can use many different pastes for this recipe, making it perfect to use up anything you may have lurking in the fridge.
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fibre
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
ras el hanout - an equal blend of ground cinnamon, cumin seeds, fennel seeds
aubergine - courgette, portobello mushroom, okra
chickpeas - white beans, green lentils, fava beans
sweet potato - squash, carrot, parsnip
red pepper - sweetcorn, green peas
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