I made this dish simply because I needed to use up half and eggplant (I halved the recipe) and I wanted to make something vegetarian while my husband was out of town.
To be honest, I didn’t expect much from from the recipe. It looked like a serviceable way to use up a few things from my fridge and pantry (hub won’t eat chickpeas or any beans). It was delicious. What’s more, because I made it in the multi-cooker, it came together in about 15 minutes. I served it over couscous, which, as you know takes no time to make.
The vegetables are seasoned with nothing but cumin, ginger, paprika, and cinnamon, and that–in addition to the fresh mix-ins at the end (lemon juice and cilantro) are all you need. I did stir in a tiny bit of Harrissa paste, too, and it was lovely addition. But it’s optional. Full disclosure: I used parsley instead of cilantro because that’s what I had on hand.
I highly recommend this recipe if you’re looking for a quick, easy vegetarian (VEGAN, ACTUALLY) meal to throw together.
Because Milk Street has a paywall, I am sharing a screen shot of the recipe. Bon Appetit!