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Spicy miso roasted tomatoes, aubergine & chickpeas

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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:

For the miso sauce:

Let’s cook:

  1. Preheat the oven to 200°C (fan 180°C). Lightly grease a large, rimmed baking tray and add the aubergine, tomatoes and onion.
  2. Using a stick blender or small food processor, blend together all sauce ingredients and adjust seasoning if needed.
  3. Add the miso sauce to the tray and toss to coat the veggies evenly. Spread them out to avoid too much overlapping.
  4. 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.
  5. Roast for a further 10 minutes.
  6. 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:

Love vegetarian food? Discover more recipes here.


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