Aubergine, Tomato and Harissa with Chickpea Pasta

This dish is packed full nutrients from the veggies, protein from the chickpea pasta and warmth from the harissa (a Tunisian chilli and red pepper paste).
Perfect for a quick and easy lunch, dinner or you could even make a batch of it and store it in the fridge for the next couple of days. 


  • Approximately 100-150g chickpea or lentil pasta per person (can get either in Sainsburys, Waitrose and most other supermarkets). 
  • 1 Tbsp rapeseed oil (or cooking oil of choice)
  • 2-3 clove of garlic, crushed
  • 1 large onion, diced 
  • 1 large aubergine
  • 1-2 courgettes 
  • 2-3 handfuls of spinach
  • 1/2 a tin of chopped tomatoes OR tomato pasta sauce (I always like Jamie Oliver’s ones!)
  • 1-2 Tbsp harissa pesto (I was kindly sent some by a company called Belazu. If you can’t find it in supermarkets) OR 1-2 Tsp harissa paste (depending on how spicy you want it!)
  • Fresh parsley 
  • Pine nuts to top
  • Optional: Add grated goat’s cheese


  1. Heat the oil in a large frying pan and fry the garlic and onion for about 5 minutes until translucent. 
  2. Add in the aubergine and courgettes and continue to cook until they start to soften. 
  3. Pour in the chopped tomatoes/ tomato sauce and the harissa pesto or paste. Cook through until piping hot; if the sauce starts to dry out you can always add in a cube of vegetable stock in boiling water. Season with salt and pepper. 
  4. While the vegetables are cooking, boil the pasta in a pan of lightly salted water for 3 minutes, then drain.
  5. Combine the two and finish with fresh parsley and pine nuts. 


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