Harissa-Spiced Chickpea Tagine with Bulgur and Charred Eggplant

Ingredients

• 3/4 cup canned chickpeas, drained and patted dry
• 1 1/2 tbsp harissa paste, adjust to heat preference
• 1 1/2 cups eggplant, cubed, 1-inch pieces
• 1/2 cup bulgur wheat, dry
• 1 cup vegetable broth, low-sodium
• 1/4 large onion, diced
• 2 clove garlic cloves, minced
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 cup dried apricots, chopped
• 1 1/2 tbsp olive oil, divided
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1/4 cup coconut yogurt alternative, unsweetened
• 1 tbsp fresh mint, chopped
• 1/4 cup cucumber, finely diced
• 1/2 tbsp lemon juice, fresh
• 2 tbsp pomegranate seeds, garnish

Instructions

1. 1

   In a small bowl, combine coconut yogurt alternative with diced cucumber, fresh mint, and lemon juice. Set aside as cooling drizzle.

2. 2

   Heat 3/4 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 1 minute.