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Harissa-Fig Braised Chickpeas and Eggplant
with Almond Couscous and Yogurt Sauce
Warming and gently spiced harissa, give this dish its distinctive aroma and flavour. Tender chickpeas are braised in a sauce with eggplant and lightly sweetened with fig spread for a delightfully packed veggie meal you won't want to miss!
Ingredients: Chickpeas (chickpeas, water, salt, disodium EDTA) • Eggplant • Yellow onion • Moroccan couscous (durum wheat semolina) (wheat) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Almonds • Vegetable stock powder (salt, sugars (corn syrup solids, sugar, dextrose), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavour) (soy, sulphites) • Parsley • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
½ cup
Couscous
(Contains Wheat)
56 g
Baby Spinach
1 unit(s)
Yellow Onion
7 g
Parsley
½ unit(s)
Eggplant
3 tbsp
Yogurt Sauce
(Contains Milk)
4 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
28 g
Almonds, sliced
(Contains Tree nuts, Almonds May contain Tree nuts, Peanuts)
2 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)
1 tbsp
Fig Spread
(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 tbsp
Harissa Spice Blend
(May contain Egg, Soy, Mustard, Milk, Sulphites, Fish, Wheat, Sesame, Triticale)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add almonds to a parchment-lined baking sheet. Toast in the top of the oven, stirring halfway, until golden, 3-4 min. Transfer almonds to a plate. Reserve the baking sheet.
- While almonds toast, peel and cut onion into 1/4-inch pieces.
- Cut half the eggplant into 1/2-inch pieces (use all for 4 ppl). (TIP: Peel eggplant before cutting, if desired.)
- Add eggplant, half the Harissa Spice Blend and 1 tbsp (2 tbsp) oil to the same baking sheet used to toast almonds. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven, stirring halfway, until eggplant is golden and tender, 10-14 min. (Note: Eggplant will finish cooking in step 5!)
- Meanwhile, roughly chop spinach.
- Roughly chop parsley.
- Drain chickpeas, reserving chickpea liquid.
- Add half the stock powder, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- When couscous is tender, fluff with a fork.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, chickpeas and onions. Season with salt and pepper. Cook, stirring often, until onions are tender, 2-3 min.
- Add Harissa Spice Blend to the chickpeas and veggies. Stir to coat.
- Reduce heat to medium. Add tomato sauce base, remaining stock powder, roasted eggplant, half the fig spread (use all for 4 ppl), 1/2 cup (1 cup) water and 1/4 cup (1/2 cup) chickpea liquid.
- Cook, stirring occasionally, until veggies are soft and braise thickens slightly, 2-3 min. (TIP: For a lighter sauce consistency, add additional reserved chickpea liquid, 1-2 tbsp at a time, if desired.)
- Remove braise from heat. Add spinach. Season with salt and pepper. Stir until wilted, 30 sec.
- Stir almonds and half the parsley into couscous.
- Divide couscous and braise between bowls.
- Drizzle yogurt sauce and sprinkle remaining parsley over top.