Harissa Lentil and Chickpea Skillet with Charred Eggplant

Ingredients

• 300 g cooked green lentils
• 300 g canned chickpeas
• 250 g eggplant
• 2.5 tbsp hemp hearts
• 2.5 tbsp pumpkin seeds
• 2 tbsp harissa paste
• 2 tbsp extra-virgin olive oil
• 2 tbsp tomato paste
• 1.5 tbsp lemon juice
• 3 cloves garlic
• 1.5 tsp ground cumin
• 12 g fresh parsley
• 0.5 tsp fine sea salt

Instructions

1. Cut the eggplant into 2 cm cubes and toss with half the fine sea salt. Heat 1.5 tbsp of the olive oil in a large skillet over high heat, add the eggplant and leave it alone for 4 minutes until the undersides are properly blackened in spots.
2. Toss and cook 5-6 minutes more over medium-high heat until the cubes have collapsed to a silky, custard-soft interior and no longer squeak against the pan. Move them to a plate.
3. Lower the heat to medium, add the remaining olive oil, the sliced garlic and the ground cumin, and stir for 45 seconds until the garlic turns pale gold and the cumin smells toasted — any darker and the garlic will taste acrid.
4. Stir in the harissa paste and tomato paste and fry them for 90 seconds, pressing them against the pan, until the mixture darkens to a deep brick red and the raw tomato smell disappears.
5. Add the drained canned chickpeas and cooked green lentils with 100 ml water. Simmer 4 minutes, stirring, until the sauce thickens enough to leave a clear trail behind the spoon, then fold the eggplant back in with the lemon juice and remaining salt.
6. Toast the pumpkin seeds in a small dry pan for 2 minutes until they pop, then scatter them over the skillet along with the hemp hearts and chopped fresh parsley.

Nutrition (per serving)

Calories

698

Protein

34.7 g

Fat

29.9 g

Carbs

81.4 g