Smoky harissa, cumin, roasted eggplant, tomatoes, and chickpeas create a hearty plant-forward dinner balanced by cool lemon-herb yogurt. Crisp garlic bread makes it especially satisfying for dipping.
Estimated nutrition
Per serving
Based on 2 servings
- Calories
- 980 kcal
- Protein
- 34 g
- Carbs
- 122 g
- Fat
- 40 g
- Fiber
- 24 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Chickpeas & Eggplant
- 1 medium eggplant (350 g), cut into 2 cm cubes
- 2 tbsp extra-virgin olive oil, divided
- ¾ tsp kosher salt, divided
- ½ tsp black pepper
- 1 small yellow onion (120 g), diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1½ tbsp harissa paste
- 1 tbsp tomato paste
- 1 can chickpeas (400 g), drained and rinsed
- 1 can crushed tomatoes (400 g)
- ½ cup (120 ml) vegetable broth
- 2 cups (60 g) baby spinach
Lemon-Herb Yogurt
- 150 g plain Greek yogurt
- 1 tsp finely grated lemon zest
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- ¼ tsp kosher salt
Garlic Bread
- 250 g crusty bread, cut into 4 thick slices
- 1 tbsp unsalted butter, softened
- 1 garlic clove, finely grated
Optional Finish
- 30 g feta, crumbled, optional
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Harissa — Main source of smoky heat.
- Ground Cumin — Earthy depth.
Instructions
- 1
Heat the oven to 425°F (220°C).
- 2
Toss eggplant with 1 tbsp olive oil, ½ tsp salt, and black pepper. Roast for 20–24 minutes, turning once.
- 3
Heat the remaining 1 tbsp olive oil over medium heat. Cook the onion for 5 minutes.
- 4
Add the four minced garlic cloves, cumin, smoked paprika, and harissa. Cook for 30 seconds.
- 5
Add tomato paste and cook 1 minute. Add chickpeas, tomatoes, and broth. Simmer uncovered for 8–10 minutes.
- 6
Fold in the roasted eggplant and spinach. Cook for another 2 minutes.
- 7
Mix yogurt, lemon zest, lemon juice, parsley, mint, and ¼ tsp salt.
- 8
Combine the softened butter with the grated garlic clove. Spread over the four bread slices and toast in the oven for 5–7 minutes.
- 9
Divide the chickpea mixture between two bowls and top with yogurt. Add feta only if using. Serve two garlic bread slices per person.
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