Aubergine Chickpea Ricotta Melange

I found a similar recipe when I was looking for a side dish and this could be a side dish indeed even if quite a rich one!

You can have it as a main if you prefer; it has proteins, vegetables, seasoning, good fats (oil) but whatever your choice, it is an enjoyable one.


Servings: 4

Preparation: 10 minutes

Cooking: 20/25 minutes.


  • Olive oil

  • 1 onion finely chopped

  • 1 aubergine cut into 2cm dice

  • 2 celery sticks cut into 1 cm slices

  • 2 garlic cloves crushed

  • 2 medium size courgettes cut into 1cm chunks

  • 4/5 thyme sprigs

  • Sea salt and freshly ground black pepper

  • 1tsp sesame seeds

  • 400g, 1 tin of chickpeas drained and rinsed

  • 150ml vegetable stock

  • 100gr chard cut into small pieces. You can use spinach leaves instead.

  • Half lemon juice

  • 100g ricotta cheese

  • Parsley or basil torn to garnish.


Heat some oil in a medium size pan (about 6 cm deep). Add the onion, celery and the aubergines.

Cook on a medium heat for 10 minutes until soft, stirring a few times.

Add the garlic, courgettes, thyme, seeds, salt and pepper and cook for 5 an additional minutes.

The courgettes should become tender but still retain some crunch. Stir in the chickpeas, the stock and bring to a simmer. Stir again and add lemon juice and then the chard or spinach gradually then let them cook for another 5/10 minutes stirring occasionally.

Before serving nestles a few teaspoons of ricotta cheese into the top of the mixture spreading it out slightly with the back of the spoon.

Add a good glug of olive oil and scatter the parsley or basil on the top to serve.


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