Spicy Moroccan Harissa Eggplant with Chickpeas
A flavorful Moroccan dish infused with spicy harissa and hearty chickpeas.
This dish combines roasted eggplant with a spicy harissa sauce, complemented by chickpeas for a hearty meal perfect for any occasion.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Roasted Eggplant
For the Chickpeas
For the Harissa Sauce
Preparation
Marinating the Eggplant
Drizzle oil
Place the eggplant cubes in a bowl and drizzle with olive oil.
Season
Season with salt and pepper, tossing to coat evenly.
Marinate
Let the eggplant sit for 15 minutes to absorb flavors.
Preparing the Chickpeas
Heat oil & seeds
Heat olive oil in a pan over medium heat and add cumin seeds, letting them crackle for a few seconds.
Add chickpeas
Add chickpeas and smoked paprika, stirring to combine well.
Cooking Process
Roast Eggplant
Preheat the oven to 400°F (200°C) and roast the marinated eggplant on a baking sheet for 25-30 minutes until golden brown.
Heat Harissa Sauce
In a saucepan, combine harissa paste, tomato paste, water, lemon juice, and garlic. Heat over medium and stir until well mixed.
Combine Ingredients
Combine the roasted eggplant and chickpeas in a large dish, then pour over the warmed harissa sauce. Mix until evenly coated.
Plating & Serving
Spicy Moroccan Harissa Eggplant with Chickpeas
Spicy Moroccan Harissa Eggplant with Chickpeas
Serve over grain
Serve the eggplant and chickpeas over a bed of fluffy couscous or saffron rice for a complete meal with exotic flavors.