Transfer the eggplant to a large bowl and set aside. Yield: Serves 2 to 4 (4 with grilled chicken), Posted in Greens, Recipes, Soups, Stews, & Chowders, Vegetarian, Tags: beans, chickpeas, couscous, dinner, eggplant, garbanzo, harissa, kale, Mediterranean, quinoa, stew, tomatoes, vegetarian, That’s it. Sorry, your blog cannot share posts by email. I absolutely loved it served simply over rice. Lots of flavors and great way to showcase summer produce. This is the first of several quick weeknight dinners (aka “back to school dinners”) that will hopefully help others in the same situation out there. Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer. Add the eggplant, season with salt and pepper, and cook for about 2 minutes, stirring occasionally, until browned in spots but not completely tender. Made a LOT! Text © 2020 Sheela Prakash Photography: Kristin Teig Photography. —Food52. Ouch! Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have … , Wow! Stir in the kale and cook until the leaves are bright green and tender, 2 to 3minutes. This stew-like dish celebrates the seasonal overlap when tomatoes are still ruby red, deep purple orbs of eggplant are taut and smooth, and dark, leafy greens arrive in bunches. Add the garlic, harissa, cumin, and 1 teaspoon of salt. Post was not sent - check your email addresses! ( Log Out /  (We are currently going through a kitchen remodel and everything is being stored in the basement.) I’m finally in my early sessions of physical therapy and my kitchen is still “out of order”. Hope all is back to normal over there soon. Add the eggplant, season with salt and pepper, and cook for about 2 minutes, stirring occasionally, until browned in spots but not completely tender. In time. It’s just the thing to make when the weather starts to turn and your craving for cool, crisp salads is replaced by warmer, spicier things. If you’re the type that likes to squirrel away good things to uncover in the depths of winter, this is a wise one to double batch and freeze so you can reach for it when nothing but potatoes and onions seem to prevail. Remove from the heat and stir in the lemon juice. Then you should add the spices and cook briefly until fragrant. Change ), You are commenting using your Facebook account. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Create a free website or blog at WordPress.com. Saute onions and hot peppers for a few minutes. Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Reddit (Opens in new window), Ravneet Gill’s Perfect Chocolate Chip Cookies, Wave Birthday Cake (Yellow Cake with Vanilla Cream Cheese Frosting & Vanilla Oreo Filling), rice, couscous, quinoa, or bread, for serving, as desired, grilled chicken thighs, for serving, as desired. Enter your email address to follow this blog and receive notifications of new posts by email. Heat 1 tablespoon (15 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Reprinted with permission from Mediterranean Every Day © 2020 Quarto Publishing Group USA Inc. Remove from the heat and stir in the lemon juice. Terrific flavor combination. Best wishes for an uneventful remodeling process. Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with … Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer. Add the garlic, harissa, cumin, and 1 teaspoon of salt. Food52 (we cook 52 weeks a year, get it?) If I knew you were coming I'd have baked a cake…. Add tomatoes to the pot and everything should be brought to a boil. Sauté until fragrant, about 1 minute. I’m dusting off my rice cooker today. Tripped over some building materials and pulled my shoulder out of the socket. Sauté until fragrant, about 1 minute. BRAISED HARISSA EGGPLANT WITH CHICKPEAS. Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes. Sauté until fragrant, about 1 minute. Top the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the … Transfer the eggplant to a large bowl and set aside. Thank you for the well wishes, Josette.. lol. Meaty eggplant, simple tomato-y broth, and spices. Taste and season with additional salt and harissa, as needed, and serve. Taste and season with additional salt and harissa, as needed. Heat 2 tablespoons (30 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. My husband and son ate it over grilled chicken thighs and rice to make it a little bit more hearty. Code: YAY20*exclusions apply, There’s a brief period between summer and fall where it seems that just about every fruit and vegetable is available in abundance at the farmers’ market.Although I’ve long struggled with the transition between seasons, this sweet truth has always made it more tolerable. I am so sorry to hear about your injury. Braised harissa eggplant with chickpeas is an easy vegan and gluten-free main course. I did find the Harissa got a little lost, so I doubled the amount, and it had a nice little zing, which was tasty. Stir in the kale and cook until the leaves are bright green and tender, 2 to 3 minutes. Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer. Thanks! Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes. Sauté until fragrant, about 1 minute. Serve over rice, couscous, quinoa, or bread with or without grilled chicken, as desired. . Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer. Change ), You are commenting using your Google account. I modified the proportions. Enter one of our contests, or share that great thing you made for dinner last night. Special deals, thoughtful surprises,big wows—now through Sunday. Add the onion and sauté until softened and translucent,3 to 5 minutes. How exciting! ( Log Out /  This recipe was adapted from Mediterranean Every Day by Sheela Prakash, via Food 52.com. is a food and home brand, here to help you eat thoughtfully and live joyfully. Mary Cronleyeat. First Published in 2020 by The Harvard Common Press, an imprint of The Quarto Group. Add the chickpeas, some salt and black pepper to taste, and then stir to coat the chickpeas in spices. Especially me. Add the tomatoes and vegetable stock to the pot. I fell back in June. , Too late. Note: Enjoy this saucy mess of vegetables and beans over rice, couscous, or quinoa, or simply on its own with good bread. Then chickpeas, salt, and pepper should be added to the mixture. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot. Add the garlic, harissa, cumin, and 1 teaspoon of salt. . It gobbled up my CSA box! Oh no! Change ), You are commenting using your Twitter account. Made this today, and was excellent. Is delicious! ( Log Out /  I must admit that we have been a little bit frazzled lately during our adjustment to the “back to school” schedule. ( Log Out /  It’s been a year, that’s for sure. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot.