Spicy miso roasted tomatoes, aubergine & chickpeas

If you love bold flavours and a balance of spice, sweetness and umami, this Spicy Miso Roasted Tomatoes, Aubergine & Chickpeas dish will fit the bill. The caramelised richness of roasted vegetables pairs beautifully with the miso-based sauce, creating a dish that is both hearty and vibrant. With chickpeas adding a satisfying texture, this recipe works as a standout side or a light meal in its own right.

Ingredients:

1 medium aubergine, cut into 4cm wedges
4 medium tomatoes, each cut into 6 wedges
1 medium yellow onion, sliced into ½ cm wedges
1 tin chickpeas, drained well
Chopped coriander for garnish

For the miso sauce:

6 TSPS olive oil
4 TBSP miso paste
4 tsp honey (or maple syrup to make it a vegan dish)
2 TBSP apple cider vinegar
2 large garlic cloves
2 tsp ground coriander
2 tsp crushed red pepper flakes
1 tsp ground turmeric
1 tsp salt

Let’s cook:

Preheat the oven to 200°C (fan 180°C). Lightly grease a large, rimmed baking tray and add the aubergine, tomatoes and onion.
Using a stick blender or small food processor, blend together all sauce ingredients and adjust seasoning if needed.
Add the miso sauce to the tray and toss to coat the veggies evenly. Spread them out to avoid too much overlapping.
Roast for 35 minutes, then add the chickpeas and gently toss everything together to coat the chickpeas in the delicious miso sauce as well. Be gentle here – the tomatoes will be delicate at this stage.
Roast for a further 10 minutes.
Garnish your Spicy Miso Roasted Tomatoes, Aubergine & Chickpeas with the coriander and serve warm or at room temperature.

Original recipe from Amy Chaplin’s ‘Whole Food Cooking Every Day‘.

Notes:

The original recipe called for half the amount of sauce, however I always double it as it is so delicious.
You could use other veggies such as courgettes, peppers, carrots, sweet potatoes or butternut squash.
Not a fan of fresh coriander? Use parsley.

Love vegetarian food? Discover more recipes here.