Name: Chickpea Caponata
Cook time: 40 min
Total time: 40 min
Yield: 3-4
Ingredients: 2 large aubergines, cut into cubes; 5 tbsp olive oil, plus extra to serve; 3 tbsp of capers; 3 tbsp of olives; 1 tsp brown sugar or honey; 1 large red onions, or 2 small, diced; 4 cloves garlic, crushed; 1 tbsp fresh rosemary or oregano, finely chopped; 450g fresh baby plum tomatoes or cherry tomatoes; 1 jar Queen Chickpeas with their bean stock; 1 lemon; 150ml red wine; 15g fresh parsley, roughly chopped; Fresh herbs - dried herbs

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-chickpea-caponata-boldbeanco

Ve D G

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Chickpea Caponata

Susie Flory

Caponata is a Sicilian dish made up of chopped aubergine and other veggies in a agrodolce sauce (sweet + salty!), which is usually served as an antipasti. Chef + creator Susie Flory has made a twist on tradition by turning this into a hearty meal by throwing CHICKPEAS into the mix. Serve as a meal in itself or tumble onto toast for a hearty lunch. Susie creates loads of amazing recipes, check them out on their instagram @susieflory.

Check out our Top 10 Chickpea recipes if you love this one!

Feeds: 3-4

Takes: 40 minutes

Ingredients

2 large aubergines, cut into cubes
5 tbsp olive oil, plus extra to serve
3 tbsp of capers
3 tbsp of olives
1 tsp brown sugar or honey
1 large red onions, or 2 small, diced
4 cloves garlic, crushed
1 tbsp fresh rosemary or oregano, finely chopped
450g fresh baby plum tomatoes or cherry tomatoes
1 jar Queen Chickpeas with their bean stock
1 lemon
150ml red wine
15g fresh parsley, roughly chopped

Crusty bread, to serve (optional)

Substitutions

Fresh herbs - dried herbs

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Directions

step 1
Preheat the oven to 180° degrees fan.
step 2
Tumble the aubergine onto a large baking tray and drizzle generously with olive oil and a good pinch of salt. Roast for around 40-45 minutes or until golden and soft, turning half-way through.
step 3
Meanwhile, add the capers and olives to a small baking dish with 1 tablespoon of olive oil and the brown sugar or honey. Roast for 15 minutes until the mixture starts to caramelise. Doing this will add a delicious contrasting sweetness and caramelisation to the dish. Set aside.
step 4
Heat 2 tablespoons of oil in a large pan over a medium heat. Add the onions and cook for 8-10 mins. Once starting to soften add the garlic, herbs, tomatoes with a pinch of salt and grate in the zest of 1 lemon. Cook for a further 10 mins (loosen with additional oil/ a splash of water if needed).
step 5
Now add the red wine, juice of 1 lemon and the capers and olives. Reduce to a low heat and leave to simmer until the tomatoes have started to wilt down into a sauce. Stir through the chickpeas with their liquid and simmer for another couple of minutes until the mixture thickens. As the chickpeas are well seasoned, we recommend tasting before adding salt.
step 6
Finally add the aubergine and finish with a handful of fresh parsley and stir to combine.
step 7
Plate up with the remaining parsley and a good drizzle of extra virgin olive oil.

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Recipe Note

Everyone’s oven is different so keep an eye on your food throughout.
If you want a slightly thicker caponata, you can add some passata in step 4.
TIME is your best friend, really let everything infuse. It’ll taste even better the day after.

Mighty Queen Chickpeas

This is the ULTIMATE chickpea. It's tender, GIANT and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them. Try them in this spiced tomato + harissa stew or as a hearty filling in this coronation chickpea sandwich. Or crisp them up in the oven for crunchy-on-the-outside, soft-in-the-centre marvels to top onto soup, salads or stews.
Additive and preservative-free. Just the highest quality beans, water and a pinch of salt.

cook with queen chickpeas