Spicy Eggplant Chili – one pot comforting vegan and gluten free dish loaded in protein
With the cold weather approaching, I like to eat comforting warm foods more than ever. My goal is always to get a good amount of protein, some vegetables and some whole grains during my meals. I also like to make dishes I can reheat easily and that are convenient to make. This Spicy Eggplant Chili is not only comforting it’s also healthy, high in protein, dense in nutrient and full of flavors!
As per our origins, spicy food is a must in our house. In this spicy eggplant chili, I used a combination of nut meg, cumin, cardamom and paprika for an intense and deep contrast with the acidity of the tomatoes.
To enhance all these aromas but also gives it a hot spicy twist, I used Mina harissa. Harissa is a traditional hot sauce used in Morocco. Natives will use it in almost everything including eggs, dips, chicken, fish, vegetables, to add some heat to the preparation.
Mina Harissa is made with red peppers, chili peppers, garlic, olive oil and vinegar. It’s perfect as a sauce but also to use in your meal preparation such as in this recipe. In my opinion, eggplant always need a little something to boost their taste and the mix of tomato, spices and harissa is a very bold add-on to their soft flesh.
The recipe calls for whole grains meaning you can use anything you want such as faro, barley, rice. I used quinoa as I like how high in protein and fiber this grain is. Feel free to use your favorite grain!
For the tomatoes can I like to use the fire roasted can, with BPA free lining. You can use fresh tomato in this recipe but you’ll need to peel them which extend the process.
Sponsored by Mina harrisa/ Casablanca Foods
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with
- 1 can 28 oz diced tomatoes
- ½ cup lentils
- 1 cup chickpeas, canned or cooked
- ½ eggplant, cubed, skin on or peeled
- 1 tbsp neutral oil
- ½ cup Mina Harissa
- 2 tbsp smoked paprika
- 1 tsp cardamom
- 1 tsp nut meg
- 1 tbsp cumin
- 2 cups whole grains, cooked
- Salt and pepper, to taste
- In a large sauce pan, sautéed the eggplant cubed in oil.
- Cook for 5 minutes on high heat until tender.
- Add the tomato can, lentils and 2 cups of water with the spices.
- Cover and cook on medium heat for 20 minutes.
- Reduce the heat to low and add the harissa.
- Cook for another 20 minutes or until the lentils are tender.
- Add the chickpeas at the end and mix well.
- Serve on your favorite whole grain as a chili.
- Stays fresh for 1 week or can be kept in freezer.