Couscous with Tomato Sauce Chickpeas and Roasted Eggplant


Prep Time: 10 mins
Cook Time: 30 mins
Yields: 4


  • 1 cup couscous
  • 1 medium eggplant, sliced about 5mm thick
  • 1 teaspoon Italian seasonings
  • extra virgin olive oil
  • 1 small onion, chopped
  • 1 garlic glove, minced
  • 2 red capsicums, deseeded, chopped
  • 1 teaspoon sweet paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin seeds
  • 400 grams tomato passata
  • 400 grams can chickpeas, drained, rinsed


  1. Preheat oven to 180°C. Line a baking tray with parchment pepper.
  2. Place the eggplant slices in a plastic bag, add in Italian seasonings and oil, seal the bag and give it a good shake. Place the eggplant slices on a baking tray and roast for 20-25 minutes until soft, but not mushy.
  3. Cook couscous according to the package directions. Heat 1 tbs oil in a frying pan. Add onion, garlic and capsicum and cook for 5 minutes. Add spices and cook for 1 minute. Add Passata and chickpeas, stir to combine and cook for 10 to 15 minutes.
  4. Serve warm with cooked couscous and roasted eggplant slices.

No Replies to "Couscous with Tomato Sauce Chickpeas and Roasted Eggplant"

    Leave a reply

    Your email address will not be published.