Harissa Chickpea & Eggplant Bake
Method
Roast the eggplant: Preheat the oven to 220°C. Toss the eggplant with half the olive oil, cumin, smoked paprika, salt and black pepper. Spread on a large baking tray and roast for 18–20 minutes, turning once, until golden and tender.
Build the sauce: Meanwhile, heat the remaining olive oil in a large ovenproof skillet over medium heat. Add the onion and bell pepper and cook for 4–5 minutes. Add the garlic, harissa and coriander and cook for 30 seconds. Stir in the tomatoes and simmer for 5 minutes.
Add the chickpeas: Fold the chickpeas and roasted eggplant into the tomato mixture. Simmer for another 3–4 minutes, then stir in the spinach until just wilted.
Bake: Scatter the feta and pumpkin seeds over the top. Transfer the skillet to the oven and bake for 8–10 minutes until bubbling and lightly golden.
Finish: Remove from the oven and drizzle with lemon juice. Scatter with fresh parsley and serve warm.
Vegan option: Replace the feta with 50 g crumbled firm tofu mixed with 1 tsp nutritional yeast or use vegan feta. All other ingredients are naturally vegan. This vibrant one-pan bake combines silky roasted eggplant, creamy chickpeas and a smoky harissa tomato sauce. Fresh spinach adds colour and extra fibre, while pumpkin seeds and feta provide contrasting crunch and creaminess. It is bold, warming and surprisingly easy to prepare.
Nutrition Facts
Per serving
