Aubergine with harissa, roasted chickpeas and saffron rice
A Middle Eastern inspired dish that is completely plant based. Roasted aubergine is paired with a harissa sauce that is warming, smoky and deeply flavoured. This is sure to be a vegan dish that everyone will appreciate.
Servings: 2
Ingredients
For the roasted chickpeas
- 400 g tinned chickpeas
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic granules
- 1/4 tsp salt
For the aubergine
- 1 aubergine
- 1/2 tbsp olive oil
For the harissa dressing
- 1/2 tbsp olive oil
- 1/4 onion diced
- 1 garlic clove minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1.5 tbsp rose harissa paste
- 1/4 lemon juiced
- 200 g tinned chopped tomatoes
- 1/2 tsp sugar
- Salt to season
- 1.5 tbsp almond butter
- 1 tbsp sweetened soy yoghurt
For the saffron rice
- 1/4 tsp saffron
- 250 g basmati rice
- 600 mls vegetable stock made up using 1 cube
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp turmeric
Instructions
- Pre heat the oven to 200°C/ fan 180°C / gas 6.
- Drain and rinse the tinned chickpeas. Dry thoroughly to ensure they roast properly. In a large bowl add the chickpeas, olive oil, smoked paprika, cayenne pepper, garlic granules and salt, stir until well combined.
- Spread out onto a baking tray lined with baking parchment, ensuring the chickpeas are not layered on one another, then place in the oven for 30 minutes.
- Prepare the aubergine by slicing in half lengthways. Score crosses along the length of the flesh, then drizzle the aubergine with olive oil, coating both the skin and flesh.
- Place on a baking lined with parchment paper and bake on the medium shelf for 25 minutes.
- Crush the saffron in a small bowl, add 1 tbsp of hot water and leave to infuse. Rinse the rice in several changes of water. Add to a saucepan along with the saffron and remaining ingredients. Bring the rice to a boil and stir well to ensure the rice doesn’t stick to the pan. Reduce the heat to a simmer and cook with the lid on for 15 minutes. Turn off the heat and leave the rice to steam for 10 minutes.
- While the vegetables are roasting, make a start on the harissa sauce. Heat the oil in a non stick frying pan over a moderate heat. Add the onion and sauté for 5 minutes. Reduce the heat and add the minced garlic, smoked paprika and cumin and fry a minute. Next add the tomatoes, harissa, lemon, sugar and salt. Increase the heat slightly and cook for approximately 5 minutes and the sauce has nicely thickened. Remove the aubergine from the oven, spoon out the flesh and mix with the harissa paste, then refill the aubergine shells with the spicy filling.
- Finish by mixing the almond butter and pre sweetened soy yoghurt until smooth and creamy. If you only have plain soy yoghurt to hand, just add a 1/4 tsp of sugar to sweeten.
- Fluffen the rice with a fork and serve. Top with the roasted aubergine, harissa sauce and spicy chickpeas. Finish by spooning over the almond yoghurt dressing.