It’s been a while since I paged through a cookbook with as much excitement as I did thumbing through Bibby’s More Good Food. Armed with a pack of sticky notes, I tagged recipe after recipe – a reminder to myself of which pages I needed to come back to. In her introduction she states “if you’re after food less ordinary, come with me”… and that is exactly what this cookbook is filled with – foods made with everyday ingredients (mainly plant-based) that are combined in a way less than ordinary, with flavour profiles that earn sighs of delight as you eat. 

The first recipe I made from this book was her gochujang salmon curry which set the tone for what to expect – recipes that wow you with their flavours and shock you with how easy they are to make. Since then I’ve been working my way through the cookbook – breakfast anzac cookies, sundried tomato olive tapenade, smoky aubergine caponata and a saffron honey date and preserved lamb dish that convinced me to fork out for a jar of saffron – worth it! 

Bibby's More Good Food by Diane Bibby

Dietary Notes


The recipes are mostly plant-based with the odd exception of dairy, fish, poultry and meat thrown in. Most of the savoury dishes are gluten free and contain no added sugars. It’s a cookbook suitable for most diets with enough variety to choose from.

Best For


Those who love Mediterranean and Middle Eastern flavours, recipes that are unique and provide a twist from the regular and really good food that is unfussy.

Cooking Level


Beginner to intermediate – most of the recipes are super simple to make with the odd appearance of a recipe that requires a little technique (or rare ingredient).

 Gingery Chickpea Curry with Roast Harissa Aubergines 
from Bibby's More Good Food

I’m sharing her recipe for Gingery Chickpea Curry with Roast Harissa Aubergines. It is the perfect meal for a cold winter’s night and the roast harissa aubergines are so delicious, it’s hard not to eat them straight from the pan.

A deliciously flavourful chickpea curry from Bibby's more good food.
Course: Main Course
Dietary: Dairy Free, Nut Free, Vegan, Wheat Free
Servings: 4 servings


  • olive oil for cooking
  • 1 red onion finely diced
  • 1 clove garlic minced
  • 4cm piece fresh ginger freshly grated
  • 5 ml ground cumin
  • 10 ml ground coriander
  • 5 ml ground turmeric
  • 2.5 ml dried red chilli flakes
  • 1 x 400g tin chopped tomatoes
  • 375 ml vegetable stock
  • 1 x 400g tin coconut milk
  • 3 bay leaves
  • 2 x 400g tin chickpeas rinsed and drained
  • 2 x 400g tin butter beans rinsed and drained
  • salt and pepper to taste

Roasted Harissa Aubergines

  • 2 aubergines cut into chunks
  • olive oil
  • salt and pepper
  • 15 ml harissa paste
  • 22.5 ml olive oil
  • 15 ml sesame seeds
  • 10 ml honey


  • Heat 30ml olive oil in a deep saucepan and saute the onion until soft, about 10 minutes. Add the garlic and the ginger, and cook for another minute or two. Add all the dry spices, including the chilli, and mix to coat the onion. At this point, the onion will look dry.
  • Add the tomatoes, stock, coconut milk and bay leaves. Stir gently and bring up to the boil. Cover with a lid and simmer for 30 minutes. Add the chickpeas and butter beans then cook for a further 10 minutes. Season to taste.
  • Serve with Basmati rice and roasted harissa aubergines.

Roasted Harissa Aubergines

  • Preheat the oven to 200C.
  • Place 2 chopped aubergines in a roasting tin. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.
  • In a bowl combine the harissa paste, olive oil, sesame seeds and honey. Brush the harissa marinade over the aubergines and toss to coat. Roast for another 5 minutes. Sprinkle with dukkah to finish.

More Good Food by Dianne Bibby is published by Penguin Random House . It is available here

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