Aubergine and Green Beans Warm Bean and Vegetable Salad with Chickpeas
Levantine-inspired · warm_bean_salad · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 14
- Cook minutes
- 20
- Total minutes
- 34
Ingredients (7)
- 260 g aubergine, cut into 2 cm cubes
- 220 g green beans, trimmed and halved
- 360 g canned chickpeas, drained and rinsed
- 25 ml olive oil
- 3 g ground cumin
- 20 ml lemon juice
- 2 g fine salt, adjust after tasting
Equipment
- chopping board
- knife
- measuring jug
- mixing bowl
- spatula
- wide frying pan
Method
1. Prepare
Prepare the aubergine and green beans as listed, and drain and rinse the canned chickpeas.
Guide timing: 14 minutes
2. Soften
Heat the olive oil in a wide pan and soften the aubergine for 5 minutes, covering briefly for dense pieces.
Guide timing: 5 minutes
3. Warm through
Add the green beans, canned chickpeas and ground cumin. Cook for 10 minutes, adding a splash of water if needed, until the vegetables are tender and the pulses are piping hot.
Guide timing: 13 minutes
4. Dress and serve
Take off the heat and toss with the lemon juice and fine salt. Taste and serve warm.
Guide timing: 2 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.