1. Prepare the Oven
Preheat the oven to 200°C / 180°C fan / gas 6.
Arrange the aubergine rounds in a single layer on a non-stick baking tray. Lightly coat with cooking spray. Use a second tray if needed to avoid overlapping the slices.
2. Roast the Aubergine
Roast for approximately 20–25 minutes, turning halfway through, until tender and lightly golden.
Check the thinner slices early and remove them when ready to prevent them from drying out.
3. Soften the Onion
Meanwhile, put the onion in a large non-stick saucepan with a few tablespoons of water.
Cook over medium heat for 8–10 minutes, stirring occasionally. Add a little more water if the pan starts to dry out.
Add the garlic and ginger and cook for another 1–2 minutes.
4. Make the Chickpea Sauce
Stir in the garam masala, ground coriander, nigella seeds, fenugreek and curry powder. Cook for 30–60 seconds, adding a splash of water if needed to prevent sticking.
Mix in the tomato purée, then add the chickpeas, passata, crumbled stock cube and 150ml water.
Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally. Add small splashes of water if the sauce becomes too thick.
5. Cook the Rice
While the sauce simmers, cook the basmati rice according to the packet instructions.
Drain thoroughly if necessary, then gently fluff with a fork.
6. Cook the Kale
Stir the chopped kale into the chickpea sauce. Cover and simmer for approximately 3–5 minutes, or until tender. Older or thicker leaves may need a little longer.
Check the consistency of the sauce. It should be loose enough to coat the rice without leaving the finished dish watery.
7. Combine and Serve
Gently fold the cooked rice into the chickpea and kale sauce. Stir through most of the fresh coriander.
Taste before adding salt, as the stock cube already contributes seasoning. Add black pepper to taste.
Transfer to a serving bowl and arrange the roasted aubergine over the rice. Finish with the remaining coriander and serve hot.
Tips for the Best Results
Give the Aubergine Space
Keep the rounds in a single layer so they roast evenly. Crowding the tray can leave some pieces pale while others brown.
Check for Tenderness
Aubergine should be soft throughout. If the edges are browning before the centres soften, loosely cover the tray with foil and continue cooking briefly.
Loosen the Sauce Before Mixing
Rice absorbs moisture. If the sauce looks thick, add a little hot water before folding in the rice.
Fold Gently
Use a large spoon and avoid vigorous stirring. Gentle folding helps preserve the rice grains and keeps the chickpeas intact.
Variations
Make It Milder
Choose mild curry powder or start with a smaller amount. Taste the sauce before adding the rice and adjust as needed.
Swap Kale for Spinach
Stir spinach into the sauce near the end of cooking, allowing just enough time for it to wilt.
Add More Aubergine
For extra roasted vegetables, add one small aubergine. Use another baking tray so the rounds have enough space.
Try Peppers or Courgettes
Roast chopped peppers or courgettes alongside the aubergine, using a separate tray if necessary. Cooking time will depend on the size of the pieces.
Use Brown Basmati Rice
Brown basmati also works, but it takes longer to cook. Follow the packet instructions and adjust the overall preparation time.
What to Serve with It
Serve this spiced chickpea rice on its own or with a cucumber and tomato salad.
Plain unsweetened plant-based yoghurt makes a cooling accompaniment to the spices. Choose a version suitable for your dietary needs.
Frequently Asked Questions
Can I make this without an oven?
Yes. Cook the aubergine rounds in batches in a lightly sprayed non-stick frying pan. Turn them regularly and cook until soft throughout.
Prepare the chickpea sauce and rice as directed, then arrange the pan-cooked aubergine over the finished dish.
Can I use dried chickpeas?
Yes, but they must be soaked and fully cooked before being added to the sauce. They cannot replace the tinned chickpeas directly while still dry.
Is chickpea and vegetable rice gluten-free?
It can be made with gluten-free ingredients, but stock cubes, spice blends and cooking sprays vary. Check all packaged ingredients before serving it as gluten-free.
Can I leave out the fresh coriander?
Yes. Leave it out or use a little chopped parsley for a different flavour.
Why is my rice mixture dry?
The sauce may have reduced too much, or the rice may have absorbed more liquid than expected. Gently fold in hot water, a tablespoon at a time, until the rice is evenly coated.
Can I prepare anything ahead?
You can chop the onion, garlic, ginger and kale and measure the spices ahead. Slice the aubergine close to cooking, and cook the rice near serving time for the best texture.
Recipe Notes
- Cooking times are approximate and depend on your oven, pans and aubergine slice thickness.
- Use suitable vegan stock and cooking spray to keep the dish vegan.
- Optional accompaniments and variations are not included in the main ingredient list.
- Nutritional values have not been calculated.
