Herby Chickpeas with Roasted Eggplant and Couscous

Name: Herby Chickpeas with Roasted Eggplant and Couscous
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 (15 oz) can chickpeas, drained, rinsed, and patted dry; 1 tsp ground sumac; 2 tbsp olive oil, divided; 1 tsp fresh thyme leaves; 1 medium eggplant, cubed (about 4 cups); 1 cup couscous; ¼ cup finely chopped parsley; ½ tsp kosher salt; ½ tsp ground black pepper

This Moroccan chickpea and eggplant bowl combines roasted vegetables with fluffy couscous and is elevated by the distinctive citrusy tang of sumac and fresh herbs.

🌍Moroccan 🥗Vegetarian 🏷️Chickpeas 🏷️Eggplant 🏷️Couscous 🏷️Sumac

Herby Chickpeas with Roasted Eggplant and Couscous

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (15 oz) can chickpeas, drained, rinsed, and patted dry
1 tsp ground sumac
2 tbsp olive oil, divided
1 tsp fresh thyme leaves
1 medium eggplant, cubed (about 4 cups)
1 cup couscous
¼ cup finely chopped parsley
½ tsp kosher salt
½ tsp ground black pepper

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Instructions

1
In a Suvie pan, stir together 2 cans chickpeas, 1 tsp sumac, 1 tbsp olive oil, 1 tsp fresh thyme leaves, ½ tsp kosher salt, and ½ tsp ground black pepper. Place pan in the bottom zone of Suvie.
2
In a second Suvie pan, stir together 1 cubed eggplant, 1 tbsp olive oil, and ½ tsp kosher salt. Place pan in the top zone of Suvie. Input settings and cook now, stirring halfway through.
3
Roast bottom zone at 400°F for 25 minutes and top zone at 400°F for 25 minutes.
4
Place 1 cup couscous in the Suvie pasta strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Cook pasta setting, 1 cup, 10 minutes.
5
After the couscous has cooked, transfer to a large bowl and stir in ½ tsp salt and 2 tbsp finely chopped parsley. Divide couscous between plates and top with roasted chickpeas and eggplant and extra parsley.

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Tips & Notes

Pro tips

Pat chickpeas completely dry before roasting to encourage crisping and browning.
Cube eggplant evenly (about ¾-inch pieces) so they roast at the same rate and develop even caramelization.
Stir the eggplant halfway through roasting to prevent sticking and ensure even browning on all sides.
Add fresh herbs like parsley after the dish is plated to preserve their brightness and aroma.

Substitutions

Couscous → bulgur or quinoa (adjust liquid ratio for cooking)
Fresh thyme → dried oregano or za'atar blend (use half the amount)
Eggplant → zucchini or bell peppers (reduce roasting time to 20 minutes)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Common Questions

What does sumac taste like and where do I find it?

Sumac is a ruby-red spice with a tangy, citrusy flavor similar to lemon zest. Look for it in the spice aisle of most grocery stores or Middle Eastern markets.

Can I make this recipe ahead of time?

Yes. Roast the eggplant and prepare the chickpeas up to 2 days ahead, then store separately in airtight containers. Cook couscous fresh before serving and toss everything together with herbs just before eating.