One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas

thefirstmess.com

Emma Smith

1 large eggplant, cut into rounds (mine weighed about 600 grams)

1 tablespoon sea salt, plus extra

¼ 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 (540 ml) can chickpeas, drained and rinsed

2 cups vegetable stock

ground black pepper, to taste

1 tablespoon Tamari or coconut aminos

2 packed 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

plain unsweetened vegan yogurt, for serving

subheading: Notes:

You want a large skillet or braiser with a tight fitting lid for this recipe.

Directions at thefirstmess.com

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