MAINS

EGGPLANT AND CHICKPEA HARISSA CURRY

SUPER EASY + QUICK ONE POT MEAL / VEGAN + VEGETARIAN / WINNER WEEKNIGHT DINNER

The secret ingredient is always love !

Use this recipe as an inspirational guideline. I invite you to get creative, experiment, try new ingredients and different combos. If you don't have/like something, swap it out with something else. Taste as you go along. Trust your tastebuds and your gut...and most importantly, have fun!

Love x Mila*

This Eggplant and Chickpea Harissa Curry is one of my weeknight dinner go-to's because it really is so easy to make. It's a one-pot wonder, and it's very satisfying and comforting to eat!


I always have fresh organic kale or baby spinach in the fridge to add to meals like this. It's a great way to eat more greens and boost the nutritional value of the meal.


If you've read my article, 8 Ways to make cooking easier and faster, then you'll know I like to use store-bought spice blends and sauces to help speed up the cooking process. In this recipe I use a delicious Harissa Paste which adds a ton of depth and flavour to the dish with no added effort or time!


I like to serve it with bulgar wheat. I find the nuttiness and texture work well. AND bulgar wheat is really quick and easy to cook. But, of course, you can also serve this with some brown rice, couscous or freekeh, which will also be delicious.

EGGPLANT AND CHICKPEA HARISSA CURRY

EGGPLANT AND CHICKPEA HARISSA CURRY

 

Ingredients

1 Onion / sliced quarter rings


2 Green Chilis / finely chopped (optional)


1 nice big plump Eggplant / chopped in 15mm cubes


1 can Chickpeas / beans + brine


half a jar of Harissa Paste / rougly 3 - 4 tsp


1 can Chopped Tomato


4 - 5 Kale Leaves / chopped


pinch of Salt



EGGPLANT AND CHICKPEA HARISSA CURRY

Instructions

  1. In a pot, drizzle a bit of olive oil and add the onions. Simmer till translucent.

  2. Add the chopped eggplant and chilli. You can add a bit more olive oil...the eggplants are usually thirsty. Braise the eggplants with the lid on for about 5 minutes, occasionally stirring, making sure it doesn't stick to the pot.

  3. Add the whole can of chickpeas, brine and all.

  4. Add the harissa paste and the canned tomatoes and give everything a good stir.

  5. Cook on a low to medium heat, with the lid on, for about 10 - 15 minutes - set a timer. Stir occasionally to make sure it doesn't stick to the bottom of the pot.

  6. In the meantime, cook the bulgar wheat (or brown rice, couscous, or freekeh).

  7. After 10 - 15 minutes, check if the eggplant is cooked properly or to your satisfaction. It should be soft and creamy, not spongy.

  8. Once it's ready, turn the stove off. Add the chopped kale and stir it through. Put the lid back on and let it steam for a minute or two while you prepare your dinner bowls.

  9. Before dishing up, have a little taste and season if needed.

ENJOY + HAPPY EATING!

Feel free to get in touch if you have any questions, comments or requests. 

I would love to hear if you've tried the recipe and what you think of it!

Love x Mila*