Herby Chickpeas with Roasted Eggplant and Couscous

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.

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.

Roast bottom zone at 400°F for 25 minutes and top zone at 400°F for 25 minutes.

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.

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.