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Moroccan freekeh with harissa aubergine

Prep Time30 mins
Total Time30 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


  • 100 g freekeh (~ 1/2 cup)
  • 2 tbsp oil, divided
  • 1/2 onion, thinly sliced
  • 1 large carrot, grated
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp harissa paste
  • 8 x 1cm slices of aubergine, cut on a slight diagonal
  • 150 g cooked chickpeas (~ 2/3 cup)
  • 1 tsp honey or agave
  • 1 tbsp freshly squeezed lemon juice
  • Salt
  • Black pepper
  • Small handful walnuts, roughly chopped
  • Fresh coriander (cilantro), to serve


  • Add the freekeh to a pan of water, and boil for around 15 minutes, until soft. Drain, and set aside.
  • Meanwhile, heat 1tbsp of the oil in a large frying pan, and add the sliced onion and grated carrot. Cook over a medium heat for about 7-8 minutes, stirring regularly, until the vegetables are soft and slightly caramelised. Add the paprika, cumin and ground coriander, and cook for 1 minute more.
  • In a small bowl, combine the harissa paste with the remaining 1tbsp of oil. Smear the mixture across both sides of each slice of aubergine, and place the slices in a griddle pan over a fairly high heat. Cook for a few minutes on each side, until the aubergine is soft and marked with dark char lines.
  • When the onion and carrot mixture is ready, add the drained freekeh, cooked chickpeas, honey or agave, lemon juice, and plenty of seasoning. Mix well, and cook for a few more minutes until everything is hot. Stir through the chopped walnuts, and serve topped with the harissa aubergine and fresh coriander.