Harissa Aubergine & Chickpeas
Image: DAVID FRENKIEL
Vegetarian
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Harissa Aubergine & Chickpeas

Here, big aubergine chunks are tossed in spices and roasted until charred, then covered in a flavourful tomato and harissa sauce and baked. The result is both crunchy and melty, and so tasty. To take it to the next level, top it with crunchy almonds, mint, yoghurt and tahini. If you're lucky enough to have some leftovers, it makes the best work lunch the next day.
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Image: DAVID FRENKIEL
Serves
8
Total Time
1 Hour 15 Minutes
Ingredients
1 tbsp of ground cumin
1 tbsp of ground coriander
1 tsp of ground cinnamon
½ tsp of sea salt flakes
4 tbsp of olive oil
3 aubergines (about 900g), chopped into rough 4 cm chunks
2 red onions, quartered
1 x 400g tin of chickpeas, drained & rinsed
100g of dried apricots, roughly chopped
For the sauce
300g of tomatoes, quartered
3 tbsp of rose harissa (halve the amount if you don’t like it spicy)
2 tbsp of tomato purée
6 garlic cloves, peeled
1 tsp of sea salt flakes
600ml of water
4 tbsp of olive oil
For the topping
1 lemon
250ml of plain yoghurt
2 tbsp of light tahini
50g of roasted salted almonds, roughly chopped
½ bunch of mint, leaves picked & roughly chopped
Sea salt & freshly ground black pepper
Method
Step 1

Mix the spices with the salt and oil in a small bowl. Place the aubergines and onions in a large, high-sided roasting tray/pan (about 25cm x 35 cm). Drizzle over the spicy oil and use your hands to mix everything together. Roast for 30 minutes turning halfway through.

Step 2

Meanwhile, place all the sauce ingredients in a blender and pulse until smooth.

Step 3

When the aubergines have been roasting for around 30 minutes, add the chickpeas and apricots to the tray, then pour over the sauce. Mix well and return to the oven for another 30 minutes.

Step 4

Meanwhile, squeeze the juice of half the lemon into the yoghurt, then season with a pinch of salt and a good grind of black pepper. Cut the remaining lemon half into wedges.

Step 5

Remove the traybake from the oven and dollop the yoghurt over the top, then drizzle with tahini. Scatter over the almonds and mint and serve with the lemon wedges. This is delicious with pitta breads, quinoa, rice or couscous to mop up the sauce.

Extract from GREEN KITCHEN: Quick + Slow by David Frenkiel & Luise Vindahl (Hardie Grant, £27)

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