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bowl with harissa chickpeas, brown rice and arugula

Harissa Chickpea Skillet with Eggplant and Mushrooms

Harissa is a heavyweight in the spice category, and it brings this vegetarian skillet to life! Made with mostly pantry items, and vegetables that are easily interchangeable, this recipe is sure to make it into your regular meal prep rotation.
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Prep Time 10 mins
Cook Time 20 mins
Resting Time 30 mins
Course Main Course, vegetarian
Cuisine north african
Servings 6

Ingredients
  

  • 1 whole eggplant
  • 2 tbsp kosher salt, divided
  • 1/4 cup olive oil
  • 1 cup sliced cremini mushrooms
  • 2 whole shallots, diced
  • 4 cloves garlic, minced
  • 1 tbsp harissa paste
  • 1 tsp ground cumin
  • 1 12 oz can chickpeas
  • 1 12 oz can fired roasted crushed or diced tomatoes
  • 1 cup vegetable stock
  • 1 tsp lemon juice
  • 2 tbsp cilantro, chopped
  • 1/4 cup feta cheese for serving (optional)

Instructions
 

  • Cut off the stem of the eggplant and cut into 3/4 inch cubes. Plae them in a colander in the sink and season them with 1 tablespoon of the kosher salt. Let sit for at least 30 minutes.
  • After 30 minutes, rinse the salt off the cubed eggplant and dry thoroughly with a towel.
  • Heat a wide skillet over medium heat with 1/4 cup of olive oil or avocado oil.
  • Working in batches, saute the eggplant til golden brown, taking care not to overcrowd the pan. Remove from pan and place on a plate lined with a paper towel to absorb any excess oil.
  • If needed, add another tablespoon of oil to the pan, and add the shallots and mushrooms. Saute until both are lightly browned, about 5-7 minutes.
  • Add minced garlic and saute just until fragrant, about 1 minute.
  • Add the harissa paste, cumin, remaining 1 tablespoon of salt, chickpeas, and cooked eggplant to the pan. Stir until paste and spices coat the ingredients evenly.
  • Add the canned tomatoes and vegetable stock to the pan and reduce heat to medium low. Simmer for 8-10 minutes until the stock has reduced and you have a thick sauce.
  • Taste for seasoning and add extra salt or harissa if needed. Remove from heat and stir in lemon juice and fresh chopped cilantro to serve.

Notes

  • If freezing, make sure to let the ingredients completely cool before transferring to a container with lid or ziplock and freezing.  
  • Serve with a side of quinoa, rice or cauliflower rice and greens such as kale or spinach.  Top with feta or goat cheese.
  • Without cheese, this dish is vegan and gluten-free.  Just be sure and check your harissa paste to make sure it's GF as well.  
Keyword chickpea, eggplant, harissa, meal prep, north african, skillet, vegetarian
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