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Gnocchi, aubergine, chickpea and harissa bake tray

This one bake tray will be a perfect meal for any week night as it's easy to put together and the oven does most of the job :)

Vegan, nut free, soy free | Serves 4 | MAIN


  • 250g aubergine (eggplant)
  • 2 cloves of garlic
  • Fresh coriander
  • 400g chickpeas, from a can
  • 200g tomato passata
  • 1 teaspoon harissa paste
  • 1 teaspoon of each dried oregano and dried basil
  • 1/2 teaspoon of garlic granules
  • Salt and pepper
  • 2 tablespoons of olive oil
  • 500g gnocchi
  • 100g plant-based feta



1.Cut the aubergine in small cubes, peel the garlic and grate it.

2.Chop the fresh coriander and put some leaves in the side for decoration.

3.In a baking pan, add the chickpeas, aubergine, tomato passata, harissa paste, the spices, season with salt and pepper and the olive oil and mix well.

4.Add 250ml of water, cover with a foil and bake in a preheated oven at 180°C for 30 minutes.

5.Then add gnocchi and crumble the feta (keep some for the end), combine with the rest of the ingredients, cover and bake for additional 10minutes.

6.Uncover and bake for another 5 minutes.

7.Serve with the remaining fresh coriander and feta.



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