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Green family favourites

Vegetarian, family-friendly and full of healthy ingredients, these recipes from the new Green Kitchen cookbook are also utterly delicious

CHERMOULA BAKED AUBERGINE WITH SPICED CHICKPEAS

Luise Vindahl created the Green Kitchen Stories vegetarian recipe blog (greenkitchenstories.com) with her partner Davi renkiel. She says: ‘When aubergine is baked until almost charred and tender inside, it’s a real gem of a vegetable. Here, we rub the flesh with a spicy chermoula marinade, then bake until tender with spicy chickpeas, and top with a citrus salad. It’s a flavour explosion, fun to eat and much easier to prepare than it appears, since the oven does most of the work. Make sure not to underbake the aubergine, though, as it will be bitter and the flesh stringy.’

Serves 4

Prep + cook time: 1 hour

For the chermoula baked

aubergines

4 aubergines

4 cloves of garlic, peeled

4 tsp ground cumin

4 tsp ground coriander

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About Healthy Magazine

Have you thought about your sleep recently? It’s one of the key pillars of our wellbeing, which is why we’ve delved into all things bedtime this issue. Inside, you’ll find simple, science-backed fixes to all your sleep worries, from insomnia to snoring, plus our body clock training plan and moves to help you snooze. We investigate whether fat really deserves its bad rep, uncover the intricacies of the placebo effect, and explore 2019’s biggest wellness trend: blue health. Plus, our food section champions light Easter bakes, three beauty experts dish on their bedtime routines, and Jess Ennis-Hill talks family and fitness since retiring. Find all this and more in the brand new issue of Healthy!