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Harissa aubergine with chickpeas

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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

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

Method
 

  1. Thinly slice the onion, dice the aubergine and chop the garlic & carrots.
  2. 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.
  3. 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.
  4. Put the lid on and gently simmer for 15 minutes. Add the chickpeas and cook for another 10 minutes.
  5. When the veggies are tender and the sauce is thick and silky, you’re ready to serve. Taste and season it to your liking.
  6. Remove cinnamon & star anise pieces, then stir through some chopped fresh herbs just before serving.