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Harissa Chickpeas with Eggplant and Basil

By Heather • May 12, 2014 • Beans, Peas & Lentils, Chick peas (garbanzo beans), Eggplant, GF Mains, Gluten-free, Salads, Sugar-free, Tomatoes

15easy2

Harissa Chickpeas with Eggplant and Basil

I’ve just finished devouring the wonderful Kitchen Diaries by Nigel Slater. If you’re not aware of him, Nigel is a British chef known for his love of simple, high-quality ingredients and recipes that don’t have more than a few compoments.

This book has really helped to change my attitudes towards food, and I’ve been very inspired by his manner of cooking and loving food. This is a recipe inspired by him!

In Nigel Slater’s version of this, he paired the tomatoes and chickpeas with Spanish ham. I’ve throw in some rocket (arugula) instead to bring a tartness to the dish while keeping it light and energizing.

You’ll need:
(Feed 2)
3 large tomatoes, chopped into six pieces
1 medium sized eggplant (aubergine), sliced into chunks
1 teaspoon cumin seeds
1 teaspoon harissa paste – store bought or made from this recipe
1 tablespoon olive oil + more for frying
6 large basil leaves, or 10 smaller ones
1 can chickpeas, drained, or 1 1/2 cups of home-cooked chickpeas
1 handful rocket
a splash of red wine
salt
pepper

Method:
In a pan heat a little olive oil
Add in the cumin seeds and eggplant chunks and cook on a high heat for a few minutes until almost tender all the way through
Add in the tomato slices into the pan and add the red wine; cook off the wine and allow the tomatoes to sort of sear; the skins should be almost blackened
Add in the chickpeas and the harissa paste, with the extra tablespoon of olive oil
Stir to coat
Toss in a bowl with the rocket (arugula) and whole basil leaves
Salt and pepper to taste
Serve

This is a great meal for a hot day’s lunch or for an evening that’s getting a chill.

Tweet
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Smoky Aji Chombo Harissa Paste
Strawberry Vegan Cranachan

About the Author

Heather

Heather Parry is an English nomad, writer, editor and an unlikely foodie, coming from a Yorkshire background that mainly centred around meat-and-two-veg dinners and a very fussy childhood diet that didn’t even include pasta until she was 18. She can neck a tin of green peas in under ten seconds.

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1 Comment

  • Reply Orzo with Harissa and Aubergine | The Everyday Vegetarian July 27, 2015 at 11:46 am

    […] of time for a pasta dish that isn’t just pasta and sauce. This meal started out as a play on my own version of a Nigel Slater recipe, but when I realised I didn’t have half the ingredients, I […]

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So what is all this anyway?

So what is all this anyway?

The Everyday Veggie is a vegan recipe site by Heather Parry, designed to help you eat well, every day.

You don't need expensive ingredients, horribly processed fake meats or lots of equipment to eat well without meat, fish or dairy. Grab a sharp knife and let's get started.

Heather

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