Spicy Moroccan Harissa Eggplant with Chickpeas
This dish combines roasted eggplant with a spicy harissa sauce, complemented by chickpeas for a hearty meal perfect for any occasion.
Preparation
Get these tasks done before you start cooking.
Marinating the Eggplant
- 1
Drizzle oil
Place the eggplant cubes in a bowl and drizzle with olive oil.
- 2
Season
Season with salt and pepper, tossing to coat evenly.
- 3
Marinate
Let the eggplant sit for 15 minutes to absorb flavors.
Preparing the Chickpeas
- 1
Heat oil & seeds
Heat olive oil in a pan over medium heat and add cumin seeds, letting them crackle for a few seconds.
- 2
Add chickpeas
Add chickpeas and smoked paprika, stirring to combine well.
How to Make Spicy Moroccan Harissa Eggplant with Chickpeas
Total time: 2 h · Yields 4 servings
- 1
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.
- 2
Heat Harissa Sauce
In a saucepan, combine harissa paste, tomato paste, water, lemon juice, and garlic. Heat over medium and stir until well mixed.
- 3
Combine Ingredients
Combine the roasted eggplant and chickpeas in a large dish, then pour over the warmed harissa sauce. Mix until evenly coated.
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