How healthy are you?
Take our quick quiz to discover just how healthy your immune system is, as well as some useful information about your general health and wellbeing!
A.Vogel search
When the internal search is activated, personal data such as your IP address is transmitted to our search engine Cludo. Data is thus transferred to a third country. Please click here if you want to display the internal search. You can find more information on data protection here: Privacy policy.
Healthy & delicious recipes from A.Vogel
Courgette & Aubergines with Chickpea Puree
- Preparation: min
Time: min - Medium
- Serves 4
- Prep: 30 min
- Time: 60 min
- Medium
- Serves 4
I love grilled vegetables! Grilling your veg is so easy and makes them even tastier. The chickpea puree can be used as a dip by adding less of the cooking water so you can also enjoy it with crackers, carrots and celery.
rachel Foyle
Ingredients
Courgette & Aubergines with Chickpea Puree
- 90g dried chickpeas
- ¼ tsp caraway seeds
- ½ clove garlic, crushed
- Pinch of saffron powder
- ½ tbsp Herbamare® Bouillon vegetable stock
- 1 tbsp olive oil
- Juice of ½ lemon
- 1 small courgette, cut into 1cm thick pieces
- 1 small aubergine, cut into 1cm thick pieces
- 2 sweet peppers, sliced
- Herbamare® Original seasoning salt
- A few sprigs of fresh parsley to garnish
How to make Courgette & Aubergines with Chickpea Puree
1. Soak the chickpeas and caraway in ½ litre of cold water overnight.
2. Cook the chickpeas in the soaking water, covered, for 90mins until soft. Drain, but retain the water.
3. Puree the chickpeas together with caraway, garlic, saffron, Herbamare® Bouillon and 150ml of the cooking water. Add more water to achieve correct consistency. Work in the oil, a drop at a time.
4. Sprinkle the courgette, aubergine and sweet pepper pieces liberally with Herbamare® Original seasoning salt and leave to rest for 30mins.
5. Rinse the vegetables in cold water and pat dry. Brush both sides with a little olive oil.
6. Cook the vegetables briefly under the grill on both sides until they start to colour.
7. Serve the vegetables with the puree and parsley. Sprinkle with pepper.
The aubergine, courgette and sweet pepper slices can also be cooked on greaseproof paper at 200°C for 25 minutes.
This recipe is full of goodness
Rich in vitamin A, courgettes can help improve your eyesight, help keep your skin healthy and due to their vitamin C content can also help to fight off infections such as colds & flu by boosting your immune system.
About Rachel
Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
Want more delicious recipes straight to your inbox?
UK 5-day pollen forecast
Stay up to date with the latest pollen information by finding your local pollen forecast from over 30,000 locations across the UK.
Supporting a healthier happier you
Alfred Vogel's guide to leading a healthy and happy life
Healthy & nutritious dinner ideas
Get new recipes in your inbox every week. Sign up now
