Chickpea Caponata,

September 18, 2025 by Camila

🍳 Instructions

1. Roast the aubergines: Preheat oven to 180°C fan. Toss aubergine cubes with olive oil and salt. Roast for 40–45 minutes until golden and soft, turning halfway through.
2. Caramelize capers & olives: In a small dish, roast capers and olives with 1 tbsp olive oil and sugar/honey for 15 minutes until slightly caramelized.
3. Build the sauce: In a large pan, heat 2 tbsp oil. Sauté onion for 8–10 minutes, then add garlic, herbs, tomatoes, lemon zest, and a pinch of salt. Cook for 10 minutes until tomatoes soften.
4. Deglaze & simmer: Add red wine, lemon juice, and the roasted capers/olives. Simmer until tomatoes break down into a sauce.
5. Add chickpeas: Stir in chickpeas with their liquid. Simmer until thickened.
6. Finish: Fold in roasted aubergines and fresh parsley. Drizzle with olive oil and serve warm or at room temperature.

This recipe from Bold Bean Co by Susie Flory is a twist on traditional caponata, turning it into a full meal. Serve it with crusty bread, over rice, or spooned onto toast for a knockout lunch.

Want to add pine nuts or raisins for extra texture and sweetness? I’ve got variations to explore!