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!
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 Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
28 g
Almonds, sliced
(Contains Almonds)
2 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tbsp
Fig Spread
(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)
1 tbsp
Harissa Spice Blend
(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
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.