Tunisian Harissa-Spiced Chickpea & Eggplant Shakshuka with Crispy Farro

Ingredients

• 1/2 cup pearled farro, uncooked
• 200 grams eggplant, cubed into 1-inch pieces
• 3/4 cup canned chickpeas, drained and rinsed
• 3/4 cup canned diced tomatoes, no sugar added
• 1 1/2 tbsp harissa paste, adjust to taste
• 2 cloves garlic, minced
• 1/4 medium onion, diced
• 1/2 cup vegetable broth, low-sodium
• 1 tbsp tahini, for creaminess
• 2 tbsp olive oil, divided
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp dried cumin
• 1/2 tbsp lemon juice, fresh
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. 1

   Cook pearled farro in salted boiling water for 20-25 minutes until tender. Drain and toss with 1/2 tbsp olive oil and a pinch of salt. Set aside.

2. 2

   While farro cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add cubed eggplant and sauté for 8-10 minutes until golden and softened, stirring occasionally. Transfer to a plate.