Harissa Aubergine & Chickpea Traybake

• Aubergine(2)
• Canned Chickpeas(2)
• Red Onion(1)
• Bell pepper(2)
• Cherry Tomatoes(250 g)
• Couscous(240 g)
• Harissa paste(2 tbsp)
• Tomato paste(1 tbsp)
• Olive oil(3 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Vegetable Broth(300 ml)
• Lemon(1)
• Flat Leaf Parsley(20 g)

Method

1. 1

   Heat the oven to 220°C. Cut the {Aubergine} into bite-size pieces, drain the {Canned Chickpeas}, slice the {Red Onion}, and cut the {Bell pepper} into strips.

   ~10 min

2. 2

   On a large baking tray, toss the {Aubergine}, {Canned Chickpeas}, {Red Onion}, {Bell pepper}, and {Cherry Tomatoes} with the {Harissa paste}, {Tomato paste}, {Olive oil}, {Cumin}, {Smoked paprika}, {Salt}, and {Black pepper} until everything is well coated.

   ~5 min

3. 3

   Roast for 25 minutes, tossing halfway, until the aubergine is tender, the chickpeas are lightly crisp at the edges, and the tomatoes have collapsed into the tray juices.

   ~25 min

4. 4

   Put the {Couscous} in a heatproof bowl with the {Vegetable Stock}. Cover and leave for 5 minutes, then fluff with a fork.

   ~5 min

5. 5

   Finely chop the {Fresh parsley} and zest and juice the {Lemon}. Toss the couscous with the roasted vegetables and chickpeas, then mix through most of the parsley, the lemon zest, and enough lemon juice to brighten everything. Serve scattered with the remaining parsley.

   ~5 min