Fancy something a little more plant-based for a mid-week lunch or dinner?
Tip - The darker the veggie (or fruit in this case!), the higher the TAC (total antioxidant capacity)! Hence why we're always harping on about those dark leafy greens!
This is our Curried Chickpea Stuffed Aubergine, topped with Lemon & Black Pepper Yogurt!
Ingredients - Serves 2
4 Tbsp olive oil
1 large onion, diced
3 cloves of garlic, minced
1 x 400g tin chickpeas, drained and rinsed
1 x 400g tin cherry tomatoes (could also used regular chopped toms)
3 tsp medium curry powder
1 tsp smoked paprika powder
150g dairy-free or greek yogurt
Salt & pepper to taste
Handful of fresh coriander or parsley
Optional: brown rice or couscous to serve