Harissa-Fig Braised Chickpeas and Eggplant
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Harissa-Fig Braised Chickpeas and Eggplant

Harissa-Fig Braised Chickpeas and Eggplant

with Almond Couscous and Yogurt Sauce

Warming and gently spiced Harissa, give this dish its distinctive aroma and flavour. Tender chickpeas are braised in a sauce with eggplant and lightly sweetened with fig spread for a delightfully packed veggie meal you won't want to miss!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

1 unit(s)


½ cup


(Contains Wheat)

56 g

Baby Spinach

1 unit(s)

Yellow Onion

7 g


1 unit(s)


3 tbsp

Yogurt Sauce

(Contains Milk)

4 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

28 g

Almonds, sliced

(Contains Almonds)

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)

1 tbsp

Harissa Spice Blend

(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories650 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate101 g
Sugar19 g
Dietary Fiber23 g
Protein25 g
Cholesterol20 mg
Sodium1920 mg
Trans Fat0.4 g
Potassium2050 mg
Calcium250 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Medium Pot
Measuring Cups


  • Add almonds to an parchment line baking sheet. Toast in the top of the oven, stirring halfway until golden, 3-4 min. Transfer almonds to a plate.
  • While onions toast, peel and cut half the onion into 1/4-inch pieces. Cut remaining onion into 1/4-inch slices.
  • Cut half eggplant into 1/2-inch pieces (use all for 4 ppl). (TIP: Peel eggplant before cutting, if desired.)
  • Add eggplant, sliced onions, half the Harissa Spice Blend, and 1/2 tbsp (1 tbsp) oil to the same baking sheet. Season with salt and pepper. Toss to coat.
  • Roast in the bottom of the oven, stirring halfway through, until veggies soften slightly, 10-12 min.
  • While veggies roast, roughly chop spinach.
  • Add half the stock powder, 2/3 cup (1 1/3 cups) water, and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, remove from heat, then add couscous. Stir to combine.
  • Cover and let stand for 5 min.
  • When couscous is tender, fluff with a fork.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, chickpeas, remaining onions and remaining harissa spice blend. Season with salt and pepper. Cook, stirring often until onions are tender, 2-3 min.
  • Reduce heat to medium. Add roasted veggies, tomato sauce base, fig spread, remaining stock powder and ___ (__ cups water). Cook, stirring occasionally until veggies are soft and braise thickens lightly, 2-3 min.
  • Stir almonds and half the parsley into couscous.
  • Divide couscous and chickpeas between bowls.
  • Drizzle yogurt sauce and sprinkle remaining parsley overtop.