Harissa-Spiced Chickpea Tagine with Bulgur and Charred Eggplant

Ingredients

• 0.75 cup canned chickpeas, drained and patted dry
• 1.5 tbsp harissa paste, adjust to heat preference
• 1.5 cups eggplant, cubed, 1-inch pieces
• 0.5 cup bulgur wheat, dry
• 1 cup vegetable broth, low-sodium
• 0.25 large onion, diced
• 2 clove garlic cloves, minced
• 0.5 tsp ground cumin
• 0.25 tsp ground cinnamon
• 0.25 cup dried apricots, chopped
• 1.5 tbsp olive oil, divided
• 0.25 tsp sea salt
• 0.125 tsp black pepper
• 0.25 cup coconut yogurt alternative, unsweetened

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 0.75 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.