Spicy Harissa Aubergine Chickpea Soup Recipes

CHICKPEA HARISSA SOUP

Steps:

• Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion, carrot and a pinch of salt, and sauté, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, 1 minute. Stir in the harissa and cook until fragrant, 1 minute.
• Add the chickpeas and their liquid. Fill a can with water, and add that to the pot as well. Season with salt, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the chickpeas are warmed and the flavors have come together, about 10 minutes. Turn off the heat and stir in the lemon juice. Now taste it: Add salt, water (if too thick), honey (if too spicy), and/or harissa (if not spicy enough) to your liking. Serve hot, with whichever toppings you like.

SPICY HARISSA AUBERGINE PIE

Steps:

• Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the aubergines for 10-15 mins until golden and softened. Remove with a slotted spoon and set aside.
• Fry the onions with the remaining oil for 7-10 mins or until softened. Add the garlic, 1 tbsp of the harissa and the coriander and cook for 1 min more. Return the aubergines to the pan with the tomatoes, lentils, olives and a can of water. Bring to a simmer and cook for 10 mins. Season, then stir through the parsley.
• Cook the sweet potatoes in a large pan of boiling lightly salted water for 15 mins. Drain and leave to steam-dry, then mash and stir through the remaining harissa. Spoon the aubergine filling into a large baking dish, scatter over half the feta and spoon over the potatoes. Scatter the remaining feta over the pie.
• Heat the grill to its highest setting. Grill the pie for 7-10 mins or until the top is crisp and golden. To freeze, leave to cool completely before portioning out into small freezerproof containers.

SPICY HARISSA, AUBERGINE & CHICKPEA SOUP

Steps:

• Soften onion in olive oil in a large saucepan. Add harissa and cook for 2 mins, stirring. Add aubergines and coat in the harissa. Add tomatoes, chickpeas and 500ml of water. Bring to the boil and simmer for 30 mins. Stir through the coriander, season and serve.

SPICY CHICKPEA STEW WITH EGGPLANT

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• In a ramekin, combine the harissa seasoning, the smoked paprika, the cumin, the coriander and the black pepper, and set aside.
• Place a pot or a deep, wide pan or Dutch oven over medium-high heat, and drizzle in about 1/4 cup of the olive oil. Once hot, add in the sliced onion and the eggplant, along with a couple of good pinches of salt, and stir to combine, cooking the onions and eggplant for about 5-6 minutes until beginning to soften.
• Add the garlic and sprinkle in the spice mixture from the ramekin, and stir to combine. Cook for a couple of minutes longer.
• Next, pour in the orange juice, add the chopped tomatoes with their juices, and add the vegetable stock/broth, along with the chickpeas, and stir to combine. Drizzle in some additional olive oil for silky richness and flavor.
• Bring the mixture to the boil, then reduce the heat and very gently simmer the stew, uncovered, for 1 hour, stirring occasionally and very gently as to not break up the eggplant.
• After an hour, remove from heat and fold in the chopped cilantro, parsley and mint, and drizzle in some additional olive oil. Check to see if additional salt/pepper is needed.
• Serve the chickpea stew over rice, couscous or quinoa, or with a side of flatbread such as pita, lavash, or naan.