Recipes

Top Chickpea Salad with Aubergine and Harissa

Hello food lovers!

I am finally having a day off.  It’s been a long week, with some ups and downs, but it’s better if you only concentrate on the good things. I don’t like thinking about having problems, I just like to solve them very quick – this is the best thing to do. There’s people that only see the problem and there’s people that see the solution – let’s be the second type.

In busy kitchens, there’s a lot of pressure and stress – chefs just learn to live with it. You need to be very consistent in that environment. I’ve been going through this for the last 9 years. Being a chef is a very responsible job. It takes a lot of your energy. And I really appreciate moments like this morning – I have some Brazilian music in the background and a nice recipe to share with you. The big secret of cooking is to actually love doing it! If you like doing something you will always make sure that you are doing it up to standard. If you do small mistakes – don’t let them lower down your desire to do the things you love. You just need accept that everyone, I MEAN EVERYONE, in this World goes through different obstacles and the best thing to do is to follow your dreams no matter what. It’s all up to you. Problems come and go. Life is about appreciation of your family, friends, colleagues, nature, food etc. Usually I never write about this things on my blog, but you just got a paragraph of the things that go through my mind in 5 minutes. It’s time to talk about that recipe I promised you.

I have prepared a nice warm chickpea salad with sauteed aubergines and harissa paste.

Top Chickpea Salad with Aubergine and Harissa
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 200 gr of cooked chickpeas
  • 1 medium sized aubergine
  • 30 gr sun dried tomatoes
  • 1 clove of garlic
  • 1 tbsp of green pesto
  • 1 tbsp of harissa paste
  • 1 tbsp of yogurt
  • a bit of fresh parsley
  • salt, pepper
Instructions
  1. Cut the aubergines into small cubes
  2. Cook them in a very hot pan, with some oil and the garlic
  3. Season them with salt and black pepper
  4. They will be ready in 5-6 minutes
  5. You can now add the chickpeas to the pan
  6. Keep them in the pan for about 2 minutes and transfer everything to a salad bowl
  7. Now you can add the sun dried tomatoes, fresh parsley, pesto and harissa
  8. Serve and top with a spoon of yogurt

 

DSC_0155-01It’s a very good salad to have for lunch – it gives you a lot of energy and it keeps you full until dinner time comes. Nutritional value of Aubergine is high and contains B vitamins, vitamin K and C .

One cup of cooked chickpeas contains:

  • 269 calories
  • 45 grams of carbohydrate
  • 15 grams of protein
  • 13 grams of dietary fiber
  • 4 grams of fat
  • 0 grams of cholesterol.

The high fiber, potassium, vitamin C, and vitamin B-6 content all support heart health. Chickpeas contain significant amounts of fiber, which helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.

I will now leave you, food lovers, until next time. I will probably do a recipe shooting today, so I can prepare another post for you.

Have a nice and positive day!

 

Related Posts Plugin for WordPress, Blogger...

You Might Also Like

No Comments

Leave a Reply

Time limit is exhausted. Please reload CAPTCHA.

Rate this recipe: