• A Middle Eastern classic, a bit like ratatouille with those signature spices
• Great as a main, but delicious as a side dish to share, too
• It's delicious as it is (and vegan), but to serve with the traditional eggs, just crack two into it 10 mins before it's done and return to the oven

Try It With:

• Traditionally this is served with eggs, but they don’t freeze well. Add your own, breaking two into the dish 15 mins before it’s done
• Fresh parsley sprinkled on top
• Try serving as a side dish, as you might with ratatouille

*This recipe is made with ingredients most vegans would approve of and is part of our growing range of vegan-friendly dishes. Although we can't claim official vegan certification (as we don't have a designated area in the COOK Kitchen), we know plenty of vegans who would happily eat it.

• We hand prepare and slice some fresh red and green peppers, which are flash fried in a little oil and garlic.
• Next we add diced onion, salt, cumin seeds, caraway seeds, chilli flakes, smoked paprika and cracked black pepper. Once the onions are soft we add the tomato puree and cook out for a few minutes before adding chopped tomatoes.
• The sauce is then simmered before being finished with parsley and coriander. Then in goes chickpeas, chargrilled aubergine, and marinated cauliflower.