Harissa Chickpeas with Crispy Tofu

By Fit Foodie Jules, a nutritionist based in Leeds making healthy eating feel easy, realistic and, most importantly, enjoyable.

Here, she pairs smoky harissa chickpeas and aubergine with golden, crispy tofu, fresh coriander and a generous drizzle of Honest Toil olive oil to finish.

Ingredients

For the crispy tofu

• 1 block extra-firm tofu, pressed
• 1 heaped tsp flour or cornflour
• 2 tsp Honest Toil olive oil, plus more for frying
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 1 tbsp nutritional yeast
• Generous pinch of salt and pepper

For the harissa chickpeas

• 1 tbsp Honest Toil olive oil
• ½ onion, diced (you can use more, but onions hurt Jules's tummy, so she keeps it light!)
• 2–3 garlic cloves, finely chopped
• 2 aubergines, cut into small pieces
• 1 large jar good-quality chickpeas (500–600g)
• 1 tin crushed tomatoes
• 2 tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp dried oregano
• 1 heaped tbsp tomato paste
• 2 tbsp harissa paste
• 2 tbsp nutritional yeast
• Salt and pepper

To serve

• Fresh coriander
• Honest Toil extra virgin olive oil

Method

1. Tear the tofu into bite-sized pieces, then toss with the flour, olive oil, smoked paprika, oregano, nutritional yeast and a generous pinch of salt and pepper. Set aside.
2. Heat 1 tablespoon of olive oil in a large pan over a medium-high heat. Add the onion and cook until translucent and lightly golden, then add the garlic and cook for another 2–3 minutes, until fragrant.
3. Add the aubergine and spices. Cook until the aubergine is soft and tender throughout, adding a splash of water or a little more olive oil if needed to prevent it from sticking.
4. Stir through the tomato paste and harissa until everything is well coated. Add the crushed tomatoes, chickpeas and nutritional yeast, then reduce the heat and simmer for 5–10 minutes, allowing everything to thicken and the flavours to come together.
5. Meanwhile, heat a little olive oil in a frying pan over a medium-high heat. Add the tofu and cook until crisp and golden, turning to brown it on all sides.
6. Spoon the harissa chickpeas into bowls and top with the crispy tofu and fresh coriander. Finish with a generous drizzle of Honest Toil olive oil and tuck in.