Name: Harissa aubergine with chickpeas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 red onion; 2 cloves of garlic; 1 medium aubergine; 2 medium carrots; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 2 tsp Harissa paste; 1 Tbsp tomato purée; 1 star anise; 1 piece of cinnamon bark; 1 tin of plum tomatoes; 1 tin chickpeas, drained; Chopped coriander/parsley/mint to serve

Harissa aubergine with chickpeas

14 Jun 2019

by Wholeness

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Background

This Harissa aubergine with chickpeas can be served in a Moroccan-style menu, or as a side dish (for example with grilled lamb chops), or as a main dish in a vegan diet (with rice, flatbread or couscous). It’s not too spicy, so if you want proper heat, add a chilli or use extra spicy Harissa. If you want some greens in it, add a couple of handful of baby spinach or shredded kale at the end and cook for a couple of minutes.

Ingredients

1 red onion
2 cloves of garlic
1 medium aubergine
2 medium carrots
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
2 tsp Harissa paste
1 Tbsp tomato purée
1 star anise
1 piece of cinnamon bark
1 tin of plum tomatoes
1 tin chickpeas, drained
Chopped coriander/parsley/mint to serve

Instructions

Thinly slice the onion, dice the aubergine and chop the garlic & carrots.
Heat a Tbsp of oil in a large pan, then gently fry the onion and garlic until translucent. Add the carrots and aubergine, turn the heat down, put the lid on and sauté for about 8 minutes, stirring regularly.
When the aubergine starts caramelising, add the spices and purées, stir well to coat the veggies. Add the tinned tomatoes and bring to the boil. (Rinse the tin with water, add this to the pan too.) Season with salt and pepper.
Put the lid on and gently simmer for 15 minutes. Add the chickpeas and cook for another 10 minutes.
When the veggies are tender and the sauce is thick and silky, you’re ready to serve. Taste and season it to your liking.
Remove cinnamon & star anise pieces, then stir through some chopped fresh herbs just before serving.

https://cooktogether.com/recipe-items/harissa-aubergine-with-chickpeas/

Buckwheat, beans and red cabbage salad

Yield : 12
Servings : 6
Cook Time : 00:20 Min

Orange, coconut and oat muffins

Servings : 2
Cook Time : 00:20 Min

Roasted cauliflower steak

Servings : 4
Cook Time : 00:10 Min

Wholewheat flatbread

Servings : 2
Cook Time : 00:15 Min

Air fryer roasted spiced aubergine

Yield : 12
Servings : 6
Cook Time : 00:25 Min

Healthy breakfast muffins

Recent Recipes

Buckwheat, beans and red cabbage salad

This buckwheat, beans and red cabbage salad is really easy...

Recipe by Dinna |
Orange, coconut and oat muffins

These orange, coconut and oat muffins are healthy, vegan and...

Recipe by Wholeness |
Roasted cauliflower steak

You can make this roasted cauliflower steak in the oven...

Recipe by Wholeness |
Wholewheat flatbread

This wholewheat flatbread is yeast-free and additive-free, so much more...

Recipe by Dinna |