One Pan ‘Nduja’ Aubergine + Chickpeas
Homemade vegan ‘nduja gives this one-pan wonder a ery and rich avour, which we top with parsley and yoghurt to create a simple, nutritious and delicious dinner. Recipe and photo from wearesovegan.com. You can store this in anair-tight container in the fridge for 2-3 days or freeze for up to 3 months.
• olive oil
• 1 red onion, peeled + sliced
• 1 aubergine, chopped
• salt
• 1 x 400g tin of chopped tomatoes
• 2 x 400g tins of chickpeas, drained + rinsed
• 1 handful of fresh parsley, chopped
• 150g vegan yoghurt, for topping
For the vegan ‘nduja:
• 70g sun-dried tomatoes
• 3 garlic cloves, peeled
• 1 red chilli, ends trimmed
• 2 tsp smoked paprika
• 1 tbsp red wine vinegar
• 2 tbsp miso paste
1. Add a generous splash of olive oil to a large pan on a medium-high heat. Add the red onion and aubergine, and fry for 10 minutes or until they turn golden brown.
2. Meanwhile add all the vegan ‘nduja ingredients to a high-powered blender, along with 2 tbsp of oil from the jar of sun-dried tomatoes. Blend into a smooth paste (alternatively you can chop the sun-dried tomatoes, garlic and red chilli as small as possible and combine all the ingredients together in a bowl).
3. Add the vegan ‘nduja, tinned tomatoes and chickpeas to the pan. Then fill half of the empty tin of tomatoes with water and swirl it around to collect any leftover tomato juices, before pouring the water into the pan. Bring the mixture to a gentle simmer and cook for 10 minutes. If necessary, add a splash of more water to loosen the sauce.
4. Serve in bowls topped with parsley and yoghurt, then dunk in your toasted bread