Harissa Roasted Aubergine with Herby Courgette and Chickpeas
This is one of my absolute favourite mid-week suppers at the moment - super quick and easy to throw together and so delicious. It is a great option if you find yourself feeding very skeptical meat-eaters thanks to a substantial piece of aubergine and lots of big, bold flavours. It also tastes great cold so use any leftovers to make yourself an amazing lunch box. You will save money and end up eating much healthier than if you buy something on the go. I find it is so worth waking up 10 minutes earlier to make sure you have a nutritious homemade breakfast and lunch to take to work.
Stir some spinach or kale through the chickpeas for extra greens or swap the chickpeas for butter beans or cannellini beans - whatever you have in the cupboard! Of course you can use more or less harissa depending on how much heat you can handle, but I love the mix of the hot spice and cooling coyo.
4 tbsp harissa
2 cloves garlic
1 tsp ras al hanout
2 small courgettes
2 small handfuls cherry tomatoes
Handful parsely and coriander
Juice of 1 lemon
2 tbsp tahini
Pre-heat the oven to 180 degrees celsius. Slice the aubergine in half lengthways and score the flesh in a criss cross pattern, making sure not to break through the skin behind. Rub the scored surface of each half with 1 tbsp of harissa and place face up in a baking tray. Drizzle with olive oil, sprinkle with salt and pepper and bake for 35-40 minutes until browned on top and soft in the middle.
While the aubergine cooks, peel and finely chop the garlic then add to a pan with a glug of olive oil. Heat gently for a few minutes, or until the garlic starts to colour, then stir through the ras al hanout. Slice the courgette into half moons and half the cherry tomatoes, then add both to the garlic pan with lots of salt and pepper. Cook for 8 minutes, stirring continuously then add in the chickpeas and leave to heat through for 2 more minutes.
Roughly chop the parsley and coriander and stir most of it through the chickpeas, then remove the pan from the heat. Inaseparate bowl, stir together the remaining lemon juice harissa and tahini.
To serve, divide the chickpea mix between two plates and top each with half the aubergine. Sprinkle over the rest of the herbs, drizzle some of the tahini/harissa sauce on top and dollop with coyo before serving.
Recipe inspired by The Mindful Chef - thanks for the amazing inspo!