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Baked Aubergines with Harissa Chickpeas

Baked aubergines topped with a smoky, sweet-hot harissa chickpea sauce. An easy, complete vegan dinner to serve with couscous or your grain of choice.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Soya-Free Recipes, Vegan Recipes, Vegetarian Recipes
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Beans & Pulses, Dinner
Cuisine Moroccan
Servings 4 servings
Calories 413 kcal

Equipment

1 oven tray
1 large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
  

FOR THE BAKED AUBERGINES

  • 4 medium aubergines
  • olive oil
  • salt & pepper

FOR THE HARISSA CHICKPEAS

  • 2 Tbsp olive oil
  • 1 medium onion finely chopped
  • 3 garlic cloves grated
  • 400 g chopped tomatoes
  • 1 to 2 Tbsp harissa
  • 1 tsp ground cumin
  • 50 g pitted dates chopped
  • 400 g chickpeas
  • juice of 1/2 lemon to taste
  • salt to taste

TO SERVE

  • cooked couscous
  • yoghurt
  • pomegranate molasses
  • chopped walnuts
  • mint

Instructions
 

  • Preheat the oven to 200°C/400°F (fan 180°C).
  • Cut aubergines in half lengthwise. Place of an oven tray, flesh facing up. With a sharp knife score the flesh of the aubergines in a criss-cross pattern. Brush or spray some olive oil all over the flesh of the aubergines. Season with salt and pepper.
    4 medium aubergines, olive oil, salt & pepper
  • Bake the aubergines until their flesh is completely soft, about 35 to 40 mins.
  • Heat some olive oil in a large saucepan. Fry the onion over medium-high heat until soft, about 8 minutes.
    2 Tbsp olive oil, 1 medium onion
  • Add the garlic and fry for 30 seconds.
    3 garlic cloves
  • Add the tomatoes, harissa, cumin, dates and chickpeas.
    400 g chopped tomatoes, 1 to 2 Tbsp harissa , 1 tsp ground cumin, 50 g pitted dates, 400 g chickpeas
  • Season to taste with lemon juice and salt.
    juice of 1/2 lemon, salt
  • Stirring from time to time, leave to simmer covered over very low heat for 10 minutes.
  • When the aubergines are cooked, press down the flesh with as spoon.
  • Share the harissa chickpeas evenly between the aubergines.
  • Serve with a side of couscous topped with yoghurt, pomegarnate molasses, walnuts and mint.
    yoghurt, pomegranate molasses, chopped walnuts, mint, cooked couscous

Nutrition

Serving: 1servingCalories: 413kcalCarbohydrates: 72gProtein: 15gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 213mgPotassium: 1682mgFiber: 24gSugar: 33gVitamin A: 284IUVitamin C: 24mgCalcium: 142mgIron: 6mg

Find this recipe online:

Baked Aubergines with Harissa Chickpeas

https://theflexitarian.co.uk/recipe-items/baked-aubergines-harissa-chickpeas/