Harissa-Smoked Eggplant and Chickpea Braise
A smoky, spice-laden dish featuring tender eggplant and protein-packed chickpeas, slow-cooked to perfection and finished with a zesty lemon-tahini drizzle. This north african-inspired vegetarian (vegetarian, gluten-free) ready in about 80 minutes pairs (15 oz), drained and rinsed chickpeas, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, diced into 1/2-inch cubes eggplant
- 1 can (15 oz), drained and rinsed chickpeas
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 1, finely chopped onion
- 3 cloves, minced garlic
- 1 cup tomato sauce
- 1 tsp salt
- 2 tbsp lemon juice
- 3 tbsp tahini
- 1/2 cup water
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp harissa paste. Spread on a baking sheet and roast for 25-30 minutes until tender and golden, flipping halfway.
- Step 2: In a large skillet, heat remaining 2 tbsp olive oil over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened and fragrant. Stir in harissa paste, tomato sauce, and remaining 1/2 tsp salt. Bring to a simmer.
- Step 3: Add chickpeas and roasted eggplant to the skillet. Cook for 10 minutes, stirring occasionally, until flavors meld. Pour in water and simmer for 5 minutes until sauce thickens slightly.
- Step 4: In a small bowl, whisk together lemon juice and tahini until smooth. Drizzle over the braise and stir gently to combine. Serve warm with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harissa-Smoked Eggplant and Chickpea Braise take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harissa-Smoked Eggplant and Chickpea Braise?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.
Can I substitute ingredients in Harissa-Smoked Eggplant and Chickpea Braise?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harissa-Smoked Eggplant and Chickpea Braise for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Harissa-Smoked Eggplant and Chickpea Braise vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
