Braised Harissa Eggplant with Chickpeas
Ingredients
-
1
large
eggplant
-
1
tablespoon
sea salt
-
3
tablespoons
olive or avocado oil
-
1
medium
cooking onion
-
1
small
chili (such as cayenne or fresno)
-
3
cloves
garlic
-
½
teaspoon
ground cumin
-
½
teaspoon
ground caraway
-
½
teaspoon
ground coriander
-
1 ½
cups
cooked chickpeas
-
to taste
ground black pepper
-
2
cups
crushed tomatoes
-
1
cup
vegetable stock
-
1
tablespoon
fresh lemon juice
-
¼
cup
chopped flat leaf parsley
Instructions
- Chop the eggplant into 1-inch cubes and toss with salt, then let it sit in a colander for an hour.
- After an hour, rinse the eggplant and pat it dry.
- Heat oil in a pot and sear the eggplant until golden brown, then set aside.
- In the same pot, sauté onions and chili until the onion is translucent.
- Add garlic and spices, stirring until fragrant.
- Add chickpeas, salt, and pepper, then stir to coat.
- Add crushed tomatoes and vegetable stock, bring to a boil and simmer for 10 minutes.
- Return the eggplant to the pot, bring to a boil again, and stir in lemon juice and parsley.
- Serve hot over your choice of starch.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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