Harissa Roasted Aubergine with Chickpeas & Quinoa - thelastfoodblog.com
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Harissa Roasted Aubergine with Chickpeas & Quinoa

Harissa roasted aubergine with smoky chickpeas and cumin & garlic quinoa.
Course Lunch
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Michelle Alston

Ingredients

  • 1 large aubergine (350g) cut in half lengthways
  • 2 tsp of Harissa
  • 2 - 3 tsp + 1tbs of olive oil
  • 1 x 400g tin of chickpeas , rinsed
  • 1 tsp of smoked paprika
  • A small pinch of sea salt
  • 80 g of quinoa , I used a mixed seed quinoa
  • Half a medium red onion (80g), finely chopped
  • 1/4 tsp cumin
  • 1 clove of garlic , minced
  • A little freshly ground black pepper
  • Lemon wedges to serve
  • Pomegranate seeds , from half a pomegranate
  • A small handful of coriander leaves
  • Some yogurt to serve (optional)

Instructions

  • Pre heat the oven to 200 degrees C (I use a fan assisted electric oven, please adjust according to your oven)
  • Using a sharp knife cut lines diagonally across the aubergine flesh, repeat in the opposite direction so you have diamonds.
  • Mix the Harissa with 2 teaspoons of olive oil, place the aubergines skin side down on a baking tray. Brush the Harissa mixture over the aubergine flesh, drizzle with a little more olive oil and then cook for 15 to 20 minutes or until the aubergine is soft.
  • Meanwhile add the chickpeas to a baking tray, add the smoked paprika, sea salt and 1 tablespoon of oil, give it a good shake so that all the chickpeas are covered in the smoked paprika. Then cook in the oven for 10 - 15 minutes. When they are nice and crispy set them aside until you are ready to use them.
  • While the chickpeas are roasting, cook the quinoa according to the packet instructions.
  • When the quinoa is done, add the onion, cumin, black pepper, garlic and chickpeas and mix well.
  • Serve the roasted aubergine on a bed of the chickpea quinoa, top with pomegranate seeds, some coriander leaves, lemon wedges and a good spoon of yogurt if using.