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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Susie Flory

Chickpea Caponata

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!

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3-4

TAKES

Chickpea Caponata

Rated 5.0 stars by 9 users

Servings

3-4

Cook Time

40 minutes

Author:

Susie Flory @susieflory

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

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

Directions

Preheat the oven to 180° degrees fan.
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.
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.
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).
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. Check for seasoning.
Finally add the aubergine and finish with a handful of fresh parsley and stir to combine.
Plate up with the remaining parsley and a good drizzle of extra virgin olive oil.

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.