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Harissa aubergine with chickpeas with yogurt
youryum.com/recipes/harissa-aubergine-with-chickpeas-with-yogurt · serves 4

Hot harissa, cold yogurt, one good plate

Roast the aubergine until deeply browned and put cold yogurt underneath, where it cools each hot, spicy mouthful.

  • Vegan
  • Vegetarian
  • Gluten free
  • Dairy free
Maren Ashby in her kitchen, in a dark apron, looking away from the camera
By Maren Ashby · Writes and tests everything here
Published 30 June 2026
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Harissa aubergine with chickpeas with yogurt served in a roasting tin
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Prep
15 min
Cook
40 min
Total
55 min
Serves
4
Per serving
477kcal
Effort
Easy

Yogurt is not a garnish here. It is the temperature contrast that makes the harissa taste vivid instead of simply hot. Put it under the tray rather than spooning it over the top, so it stays cool and does not split.

Aubergine and chickpeas are sturdy enough to carry a full dinner, while lemon and herbs keep the yogurt from turning the plate heavy.

Ingredients

Makes 4 servings

Tray

Yogurt

Equipment

  • Large roasting tin
  • Small bowl

Method

  1. Chill the yogurt

    Stir yogurt with lemon zest, half the juice, garlic and a pinch of salt. Put it back in the fridge while the tray cooks; the colder it is, the better the contrast.

    Use a broad metal tin rather than a deep casserole. The pieces need gaps around them so hot air can reach the cut sides and the released water can evaporate. If everything looks packed before it goes in, remove a handful and save it for another meal. A little space is worth more here than an extra few degrees on the oven.

  2. Season the tray

    Heat the oven to 220°C fan. Toss aubergine and chickpeas with oil, harissa, cumin and salt. Spread them over a hot tin.

  3. Roast without crowding

    Roast for 35–40 minutes, turning once, until the aubergine is soft and deeply browned. If the tin is crowded, use two tins; steam is the enemy of the edges.

    Hands stirring harissa aubergine with chickpeas with yogurt in a roasting tin

  4. Rest the tray

    Leave it for five minutes out of the oven. The chickpeas firm up slightly and the harissa settles onto the aubergine instead of sliding off.

    Look at the bottom of the tin before you decide it is ready. A thin sheen of oil and a few dark sticky patches are useful; a pool of clear water means the food needs more time or more space. Stir from underneath with a flat spatula so the browned paste comes up, but do not scrape hard enough to tear the soft aubergine. Those browned bits are seasoning.

  5. Serve yogurt underneath

    Spread yogurt onto plates, pile the hot aubergine and chickpeas over it, and finish with mint and the remaining lemon juice.

What's in it

Nutrition, buying and storage notes for the ingredients this recipe leans on.

Chickpeas 8.9 g protein Greek yogurt 10.2 g protein
Aubergines chickpeas harissa and with yogurt
Cold yogurt underneath keeps the harissa tray bright and balanced.

The aubergine test

Putting the yogurt underneath is practical. The hot tray warms only the top layer, while the sauce remains cool below. If you spoon it over the aubergine, it runs into the tin and loses the clean contrast that makes the dish work.

Where this tray can go wrong

The first failure is a crowded tin. Aubergine releases water as it cooks, and if the pieces touch, that water has nowhere to evaporate. You get pale, greasy chunks instead of browned corners. Use the biggest tin you own, or split the food between two tins and swap their shelves halfway through. The second failure is adding the chickpeas too early. They dry out before the aubergine is soft, then taste hard rather than creamy. For this with yogurt version, the chickpeas should be exposed to the metal and should have a little oil on their surface, but they do not need a bath of sauce.

Do not judge the tray by its colour alone. Harissa darkens quickly, especially on a thin edge, while the middle can still be firm. Press the thickest aubergine piece with a spoon. It should give without springing back. If it resists, turn the pieces and give them another five minutes. A short rest after the oven matters too: the chickpea skins tighten and the sauce stops sliding around the tin.

Swaps that still work

  • Use butter beans for chickpeas when you want a softer, more spoonable tray; dry them well first.
  • Replace rose harissa with tomato paste, smoked paprika and a pinch of cayenne if the jar is empty.
  • A red onion can replace some aubergine, but cut it into thick wedges so it does not disappear.
  • Serve over couscous, rice or toasted bread; choose the starch that can catch the juices.

Nutrition

Per serving, for 4 servings. Estimated from ingredient weights — it moves with the brands and cuts you actually use.

NutrientPer serving
Calories 477 kcal
Protein 19 g
Carbohydrate 51 g
Fibre 15 g
Fat 22 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use another bean?
Yes. Butter beans work especially well, though they will stay softer than chickpeas. Drain and dry them before roasting.
Can I use courgettes instead of aubergines?
You can, but reduce the first roast to fifteen minutes. Courgettes contain more water and collapse sooner.
How should I reheat it?
Use a hot oven or covered frying pan rather than the microwave when you can. Finish with the fresh dressing, lemon or herbs after reheating.
Is this suitable for meal prep?
Yes. Keep any crisp topping, yogurt or herbs separate and add them just before eating.

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