Smoked Paprika Roasted Aubergine with Tomatoes & Chickpeas
December 27, 2025
Easy vegetarian dinner recipe with soft oven roasted vegetables, topped with grated parmesan, fresh basil and olive oil.
Serves:2-3 servings
Time:About 40–45 minutes
The aubergine is roasted until soft and buttery, with the whole roasted tomatoes adding bursts of flavour and the onions adding sweetness. Smoked paprika adds warmth and depth to the dish, while chilli flakes in the tomato sauce add a slight heat. The chickpeas are stirred in for texture and added protein, then topped with grated Parmesan, fresh basil, and a drizzle of olive oil.
Ingredients
Roasted Vegetables
- 2 medium aubergine, cut into 2–3 cm (¾–1 inch) chunks
- 350 g cherry tomatoes (about 12 oz US), or 2 large tomatoes, chopped
- 1 red onion, sliced
- 2 tbsp olive oil
- ½ tsp smoked paprika
- Salt & black pepper
Chickpea Base
- 1 tbsp olive oil
- 1 × 400 g (15 oz) can chickpeas, drained & rinsed
- 1 tbsp tomato paste
- ½–1 tsp balsamic vinegar
- 60–80 ml (¼–⅓ cup) water or vegetable stock
- Chilli flakes to taste (optional) - i used 1/2 tsp
To Finish
- Freshly grated Parmesan or Pecorino
- Fresh basil leaves
- Extra olive oil
Instructions
1. Roast the vegetables
- Heat oven to 220°C (425°F)
- On a large tray, toss aubergine, tomatoes, and red onion with olive oil, smoked paprika, salt, and pepper.
- Roast 28–32 minutes, until aubergine is soft and golden, tomatoes burst and turn jammy, and onion is caramelised around the edges
2. Make the chickpea base
- Heat 1 tbsp olive oil in a pan over medium heat.
- Add chickpeas and cook 2–3 minutes to lightly toast them.
- Stir in tomato paste and cook 1 minute to caramelise it.
- Add water/stock, balsamic vinegar and chilli flakes (optional)
- Simmer 5 minutes, until lightly thickened.
3. Combine
- Add all roasted vegetables to the chickpea pan.
- Gently fold everything together so tomatoes break into the sauce.
- Simmer for 5 minutes.
- Taste and adjust seasoning.
4. Serve
- Spoon into bowls.
- Top generously with freshly grated Parmesan.
- Scatter whole basil leaves.
- Finish with a drizzle of olive oil.
Serving Suggestions
- •Serve with crusty bread, or alongside rice, spelt, or orzo to soak up the tomato sauce.
- •Serve as part of a larger spread with roasted potatoes, a simple green salad, and oven-baked fish or chicken.
Storage & Meal Prep
- •Fridge: Store in an airtight container in the fridge for up to 3 days. The flavours deepen slightly as it sits, making it great for leftovers.
- •Reheat: Reheat gently in a pan over low heat, adding a splash of water if needed to loosen the sauce.
- •Freezer: Not recommended, as the vegetables lose their texture when frozen.
Variations & Substitutions
- •Vegan: Leave out the Parmesan or replace it with a vegan hard cheese or nutritional yeast.
- •More heat: Increase the chilli flakes or add a pinch of freshly ground chilli.
- •Different herbs: Swap basil for flat-leaf parsley or a small amount of fresh oregano.
- •Extra vegetables: Add roasted courgette, peppers, or fennel alongside the aubergine.
- •Chickpeas: Swap for white beans or butter beans.
Enjoy!
The aubergine is roasted until soft and buttery, with the whole roasted tomatoes adding bursts of flavour and the onions adding sweetness. Smoked paprika adds warmth and depth to the dish, while chilli flakes in the tomato sauce add a slight heat. The chickpeas are stirred in for texture and added protein, then topped with grated Parmesan, fresh basil, and a drizzle of olive oil.
Ingredients
Roasted Vegetables
- 2 medium aubergine, cut into 2–3 cm (¾–1 inch) chunks
- 350 g cherry tomatoes (about 12 oz US), or 2 large tomatoes, chopped
- 1 red onion, sliced
- 2 tbsp olive oil
- ½ tsp smoked paprika
- Salt & black pepper
Chickpea Base
- 1 tbsp olive oil
- 1 × 400 g (15 oz) can chickpeas, drained & rinsed
- 1 tbsp tomato paste
- ½–1 tsp balsamic vinegar
- 60–80 ml (¼–⅓ cup) water or vegetable stock
- Chilli flakes to taste (optional) - i used 1/2 tsp
To Finish
- Freshly grated Parmesan or Pecorino
- Fresh basil leaves
- Extra olive oil
Instructions
1. Roast the vegetables
- Heat oven to 220°C (425°F)
- On a large tray, toss aubergine, tomatoes, and red onion with olive oil, smoked paprika, salt, and pepper.
- Roast 28–32 minutes, until aubergine is soft and golden, tomatoes burst and turn jammy, and onion is caramelised around the edges
2. Make the chickpea base
- Heat 1 tbsp olive oil in a pan over medium heat.
- Add chickpeas and cook 2–3 minutes to lightly toast them.
- Stir in tomato paste and cook 1 minute to caramelise it.
- Add water/stock, balsamic vinegar and chilli flakes (optional)
- Simmer 5 minutes, until lightly thickened.
3. Combine
- Add all roasted vegetables to the chickpea pan.
- Gently fold everything together so tomatoes break into the sauce.
- Simmer for 5 minutes.
- Taste and adjust seasoning.
4. Serve
- Spoon into bowls.
- Top generously with freshly grated Parmesan.
- Scatter whole basil leaves.
- Finish with a drizzle of olive oil.
Serving Suggestions
- •Serve with crusty bread, or alongside rice, spelt, or orzo to soak up the tomato sauce.
- •Serve as part of a larger spread with roasted potatoes, a simple green salad, and oven-baked fish or chicken.
Storage & Meal Prep
- •Fridge: Store in an airtight container in the fridge for up to 3 days. The flavours deepen slightly as it sits, making it great for leftovers.
- •Reheat: Reheat gently in a pan over low heat, adding a splash of water if needed to loosen the sauce.
- •Freezer: Not recommended, as the vegetables lose their texture when frozen.
Variations & Substitutions
- •Vegan: Leave out the Parmesan or replace it with a vegan hard cheese or nutritional yeast.
- •More heat: Increase the chilli flakes or add a pinch of freshly ground chilli.
- •Different herbs: Swap basil for flat-leaf parsley or a small amount of fresh oregano.
- •Extra vegetables: Add roasted courgette, peppers, or fennel alongside the aubergine.
- •Chickpeas: Swap for white beans or butter beans.
Enjoy!
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