Chickpea Caponata
Roasted aubergine and chickpeas simmered with tomatoes, olives and capers in a rich sweet-and-sour sauce. Packed with vibrant Sicilian flavour, this hearty caponata is delicious served on its own or piled onto crusty toast for an easy lunch.
Serves
4
Featuring
Bold Bean Co. Queen Chickpeas
Ingredients
2 large aubergines, cut into cubes
5 tbsp olive oil, plus extra to serve
3 tbsp capers
3 tbsp olives
1 tsp brown sugar or honey
1 large red onion, or 2 small, diced
4 garlic cloves, crushed
1 tbsp fresh rosemary or oregano, finely chopped
450g baby plum or cherry tomatoes
1 jar Bold Bean Co. Queen Chickpeas, with their bean stock
1 lemon
150ml red wine
15g fresh parsley, roughly chopped
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 180°C fan.
- Add the aubergine to a large baking tray and drizzle generously with olive oil and a good pinch of salt. Roast for around 40-45 minutes or until golden and soft, turning half-way through.
- Meanwhile, add the capers and olives to a small baking dish with 1 tablespoon of olive oil and the brown sugar or honey. Roast for 15 minutes until lightly caramelised. Set aside.
- Heat 2 tbsp olive oil in a large pan over medium heat. Add the onion and cook for 8–10 minutes until softened.
- Add the garlic, herbs, tomatoes and a pinch of salt to the pan. Finely grate in the zest of the lemon and cook for a further 10 minutes, adding a splash of water or extra oil if needed.
- Add the red wine, lemon juice and roasted capers and olives. Reduce the heat and simmer until the tomatoes have broken down into a sauce.
- Stir in the chickpeas with their bean stock and simmer for a few minutes until slightly thickened. Taste before adding salt, as the chickpeas are already slightly seasoned.
- Stir the roasted aubergine through the sauce and add most of the parsley.
- Serve topped with the remaining parsley and a generous drizzle of extra virgin olive oil.
