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Easy One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas photo

One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas

This One-Pan Harissa Eggplant dish is bursting with flavor! Enjoy tender eggplant and chickpeas cooked in a rich harissa sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 1 large eggplant cut into rounds
  • 1 tablespoon sea salt plus extra
  • ¾ cup harissa paste
  • 3 tablespoons olive oil plus extra
  • 1 large shallot small dice (about ½ cup diced shallot)
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 ½ cups dry pearl couscous
  • 19 oz canned chickpeas drained and rinsed
  • 2 cups vegetable stock
  • to taste ground black pepper
  • 1 tablespoon Tamari or coconut aminos
  • 2 cups baby spinach chopped
  • 1 cup leafy herbs such as mint, parsley, cilantro, or a combination, chopped
  • 1 tablespoon lemon juice plus zest for serving
  • 2 tablespoons pine nuts toasted
  • to taste plain unsweetened vegan yogurt for serving

Equipment

  • Large skillet or sauté pan
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Eggplant - Preheat your oven to 400°F (200°C). Slice eggplant into ½ inch rounds, sprinkle with sea salt, and let sit for 20 minutes to draw out moisture.
  2. Step 2: Sauté the Aromatics - In a skillet, heat olive oil over medium heat, add shallots, and sauté for 3-4 minutes until translucent. Add garlic and spices, stir for 1 minute.
  3. Step 3: Combine with Harissa - Stir in harissa paste, cooking for another minute to deepen flavors.
  4. Step 4: Add Eggplant and Chickpeas - Rinse salted eggplant and pat dry. Add to skillet with chickpeas, stirring to coat.
  5. Step 5: Cook the Couscous - Pour in vegetable stock, bring to a boil, add couscous, reduce heat, cover, and simmer for 12-15 minutes until tender.
  6. Step 6: Finish with Greens - Fold in spinach and herbs, stir in Tamari, and season with pepper.
  7. Step 7: Serve and Garnish - Divide into bowls, drizzle with lemon juice and zest, sprinkle with pine nuts, and add vegan yogurt. Enjoy!

Notes

  • Make sure to salt the eggplant to reduce bitterness.
  • Adjust vegetable stock if couscous appears dry during cooking.
  • This dish can be stored in the fridge for up to 4 days.