Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot. Heat 2 tablespoons (30 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sauté until fragrant, about 1 minute. Add the garlic, harissa, cumin, and 1 teaspoon of salt. I’m dusting off my rice cooker today. Lots of flavors and great way to showcase summer produce. Sauté until fragrant, about 1 minute. Special deals, thoughtful surprises,big wows—now through Sunday. Add the garlic, harissa, cumin, and 1 teaspoon of salt. Stir in the kale and cook until the leaves are bright green and tender, 2 to 3 minutes. Post was not sent - check your email addresses! Reprinted with permission from Mediterranean Every Day © 2020 Quarto Publishing Group USA Inc. Code: YAY20*exclusions apply, There’s a brief period between summer and fall where it seems that just about every fruit and vegetable is available in abundance at the farmers’ market.Although I’ve long struggled with the transition between seasons, this sweet truth has always made it more tolerable. Is delicious! Add the chickpeas, some salt and black pepper to taste, and then stir to coat the chickpeas in spices. Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Reddit (Opens in new window), Ravneet Gill’s Perfect Chocolate Chip Cookies, Wave Birthday Cake (Yellow Cake with Vanilla Cream Cheese Frosting & Vanilla Oreo Filling), rice, couscous, quinoa, or bread, for serving, as desired, grilled chicken thighs, for serving, as desired. is a food and home brand, here to help you eat thoughtfully and live joyfully. Enter one of our contests, or share that great thing you made for dinner last night. Saute onions and hot peppers for a few minutes. BRAISED HARISSA EGGPLANT WITH CHICKPEAS. This stew-like dish celebrates the seasonal overlap when tomatoes are still ruby red, deep purple orbs of eggplant are taut and smooth, and dark, leafy greens arrive in bunches. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot. , Too late. ( Log Out /  Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes. . Made this today, and was excellent. ( Log Out /  Sauté until fragrant, about 1 minute. Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer. First Published in 2020 by The Harvard Common Press, an imprint of The Quarto Group. Change ), You are commenting using your Google account. —Food52. I must admit that we have been a little bit frazzled lately during our adjustment to the “back to school” schedule. Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes. If I knew you were coming I'd have baked a cake…. 5 stars! My husband and son ate it over grilled chicken thighs and rice to make it a little bit more hearty. Food52 (we cook 52 weeks a year, get it?) Add the garlic, harissa, cumin, and 1 teaspoon of salt. Add the garlic, harissa, cumin, and 1 teaspoon of salt. I did find the Harissa got a little lost, so I doubled the amount, and it had a nice little zing, which was tasty. This is the first of several quick weeknight dinners (aka “back to school dinners”) that will hopefully help others in the same situation out there. Heat 1 tablespoon (15 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with … Made a LOT! Remove from the heat and stir in the lemon juice. Add tomatoes to the pot and everything should be brought to a boil. Add the tomatoes and vegetable stock to the pot. How exciting! Add the onion and sauté until softened and translucent,3 to 5 minutes. ( Log Out /  Then you should add the spices and cook briefly until fragrant. Taste and season with additional salt and harissa, as needed. I absolutely loved it served simply over rice. lol. Mary Cronleyeat. (We are currently going through a kitchen remodel and everything is being stored in the basement.) Yield: Serves 2 to 4 (4 with grilled chicken), Posted in Greens, Recipes, Soups, Stews, & Chowders, Vegetarian, Tags: beans, chickpeas, couscous, dinner, eggplant, garbanzo, harissa, kale, Mediterranean, quinoa, stew, tomatoes, vegetarian, That’s it. It gobbled up my CSA box! Hope all is back to normal over there soon. I’m finally in my early sessions of physical therapy and my kitchen is still “out of order”. Especially me. Add the eggplant, season with salt and pepper, and cook for about 2 minutes, stirring occasionally, until browned in spots but not completely tender. Transfer the eggplant to a large bowl and set aside. This recipe was adapted from Mediterranean Every Day by Sheela Prakash, via Food 52.com. Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer. If you’re the type that likes to squirrel away good things to uncover in the depths of winter, this is a wise one to double batch and freeze so you can reach for it when nothing but potatoes and onions seem to prevail. Stir in the kale and cook until the leaves are bright green and tender, 2 to 3minutes. Then chickpeas, salt, and pepper should be added to the mixture. Note: Enjoy this saucy mess of vegetables and beans over rice, couscous, or quinoa, or simply on its own with good bread. Serve over rice, couscous, quinoa, or bread with or without grilled chicken, as desired. Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer. Transfer the eggplant to a large bowl and set aside. Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have … Oh no! I fell back in June. Add the eggplant, season with salt and pepper, and cook for about 2 minutes, stirring occasionally, until browned in spots but not completely tender. Add the onion and sauté until softened and translucent,3 to 5 minutes. In time. Thank you for the well wishes, Josette.. Thanks! Best wishes for an uneventful remodeling process. Sorry, your blog cannot share posts by email. ( Log Out /  I am so sorry to hear about your injury. Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer. Top the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the … Change ), You are commenting using your Twitter account.