🍂 October Reflections — Light, Balance & Little Celebrations

October arrived with a touch of gold in the leaves and a new little heartbeat in our house — a cheerful Maltipoo who stayed for a week and brought endless smiles. The whole Chickpea family adored our four-legged guest

Trick-or-Treat, Chickpea Style

Halloween was another highlight — our version of it, at least. We handed out dried fruit alongside the traditional sweets: little organic packets of dried mango, raisins, and strawberries next to the Haribo options. It felt good to offer a choice — a small step toward showing that balance can still be fun.

Time-Restricted Eating & Restful Routine

I’ve been continuing my experiment with time-restricted eating, though I’m still the only one in the Chickpea Hub household following it (no converts yet!). The benefits have been surprisingly tangible — better sleep, a calmer rhythm to the evenings, and a newfound consistency in waking up at 6:10 a.m. on the dot. It still amazes me.

Festival of Lights

Later in the month, we celebrated Diwali, a moment of light, gratitude, and shared food. We cooked a simple but beautiful meal together: Aubergine Chana Masala with Baked Vegetable Pakoras — warm, spiced, and full of colour. The house smelled wonderful, and it felt good to mark the season with something homemade and nourishing.

🪔 Diwali Recipe: Aubergine Chana Masala with Baked Vegetable Pakoras & Green Sauce

A fresh, lighter twist on classic Diwali flavours — comforting chickpeas and roasted aubergine, oven-baked pakoras, and two bright sauces to drizzle generously over the top.

Ingredients (serves 3–4)

For the Aubergine Chana Masala:

• 1–2 aubergines, chopped into bite-sized pieces

• 2 cans chickpeas, drained

• 2 tbsp tomato paste

• 1 tsp curry powder

• 15 ml soy sauce

• 200 ml boiled water

• 1–2 tbsp olive oil

For the Vegetable Pakoras:

• 2 red onions, finely sliced

• 2 carrots, grated

• 1 green chilli, sliced into thin rings (plus extra for garnish)

• 4 tbsp gram flour (chickpea flour)

• 2 tsp curry powder

• A few tablespoons water (as needed)

• Salt and pepper to taste

For the Green Sauce:

• 1 handful mint leaves

• 1 handful coriander leaves

• Juice of ½ lemon

• Up to 4 tbsp olive oil

For the Tamarind Yoghurt:

• 2 tbsp tamarind paste

• 160 ml plain yoghurt

Method

1. Roast the aubergine:

   
   

   Preheat the oven to 200°C (fan 180°C). Spread the aubergine pieces on a tray, drizzle with olive oil, and bake for 10 minutes.

2. Make the pakora mixture:

   
   

   In a bowl, combine sliced onion, grated carrots, and green chilli. Add gram flour, curry powder, salt, and pepper. Massage everything together with your hands until it becomes sticky. Add a splash of water if needed, then shape into 8 small patties.

3. Bake the pakoras:

   
   

   After the aubergine has baked for 10 minutes, place the pakoras on the tray beside them and bake for another 20–25 minutes, until golden and crisp.

4. Cook the chana masala:

   
   

   While the vegetables bake, heat a drizzle of olive oil in a frying pan. Add 1 tsp curry powder, chickpeas, tomato paste, soy sauce, and boiled water. Simmer gently for 10–12 minutes, until slightly thickened and glossy.

5. Make the sauces:

   • Green Sauce: Blitz mint, coriander, lemon juice, and olive oil together until smooth.

   • Tamarind Yoghurt: Stir tamarind paste into yoghurt until well combined.

6. Combine and serve:

   
   

   Stir the roasted aubergine into the chana masala and spoon into shallow bowls. Place the baked pakoras on top of the curry. Drizzle generously with the green sauce, the tamarind yoghurt, and the juice from the remaining ½ lemon. Sprinkle with a few extra green chilli rings to finish.

Nutrition Note

This plant-based dish balances protein-rich chickpeas with fibre from vegetables and healthy fats from olive oil. The herbs and lemon add a lift of freshness — and baking instead of frying keeps it light while still full of flavour.

Small Seasonal Joys

October always seems to slow life down a little. Between the scent of roasted spices, candlelight dinners, and walks under amber trees, it feels like a time to pause, reflect, and reset.

As we move toward November, the evenings draw in, and the kitchen becomes the warm heart of the home — where new experiments take shape.