This Harissa Rice Bowl with Sticky Aubergine is a comforting and simple meal. It takes less than 20 minutes to make and is packed full of flavour. I love how it's almost like a soup served with rice, chickpeas, and fried aubergines in a harissa honey broth. I really hope you enjoy it!
It's funny how noodle soups are everywhere, but rice soups aren't consumed as often. I think rice soups are hugely underrated. So, if you've never tried one before, then let this be your sign to make this rice soup bowl.
If you're a fan of this recipe, check out my bulgogi fried rice for another simple dish, my easy salmon and avocado rice bowl, or my delicious sticky aubergine recipe!
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Why I Love This Recipe (and why you'll love it too)
Textures: I don't know about you but I love a dish that has a variety of textures. This rice bowl has the slight bite from the chickpeas and rice, the soft sticky textured bite from the aubergines, and then the slurpy consistency from the harissa honey broth.
Simple: There are three different sections to this recipe, but all are unbelievably easy and take less than 20 minutes in total to make.
Comforting: The warming broth paired with the soft aubergines and carby rice is like a hug in a bowl. Despite its autumnal feel, I do love eating this whatever the season!
Ingredients and Substitutions
Rice: I'm using long grain rice for this recipe, but feel free to use basmati, brown rice, or whatever style you fancy! If you don't want to use rice...buckwheat, couscous, or orzo would be great options.
Chickpeas: these are for an extra boost of protein, flavour, and texture! I love swapping out the chickpeas for green tinned lentils, black beans, or borlotti beans.
Aubergine/eggplant: for our main textural ingredient, we're using aubergine. The result is a soft, sticky bite that works so well with the rest of the dish. If you don't have aubergines, you could use portobello mushrooms, zucchini (courgette), or butternut squash.
Rose harissa paste: this North African paste is one of my pantry staples. It's a spicy red paste that's super fragrant. I highly recommend buying a good quality harissa paste. I've used Belazu, but if you can go to a North African supermarket and buy authentic harissa paste, that would be even better!
Honey: we're using honey for sweetness and the sticky element. For vegans, feel free to use agave or brown sugar.
Chicken stock: this adds seasoning and lots of flavour. Feel free to use chicken broth homemade or store-bought. Use vegetarian stock for those of you who are veggie.
Garlic: fresh garlic is a lovely addition to our broth and aubergines. You can use the powder for the aubergines, but just omit it for the broth if you don't have the fresh stuff.
Cilantro/coriander: this is totally optional, but I love adding on a bit of greenery. You could alternatively use parsley, chives, or jalapeños.
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by Step Instructions with Photos
Step 1: Place the rice and chickpeas in a saucepan and add in the water. Season with a pinch of sea salt. Add on the lid and place on medium heat. Once the water is bubbling, reduce the heat to low (keep the lid on) and set a timer for 10 minutes. Once the 10 minute timer is done, turn off the heat and leave the rice to steam (keeping the lid on until you're ready to serve).
Step 2: Place a large frying pan on medium heat and drizzle with vegetable oil. Add in the aubergines and fry for 15 minutes, stirring occasionally to cook evenly. They should become golden and brown.
Step 3: Once golden, turn down the heat and add in the harissa, garlic, and honey. Stir to combine and coat the aubergine. Taste and season with salt and pepper. Keep the temperature low until you're ready to serve.
Step 4: In a jug or saucepan, add in the chicken stock, harissa paste, garlic, honey, and boiling water. Stir to combine. If in a saucepan, place on medium heat to keep warm.
Step 5: Once your rice is cooked and the aubergines are sticky, divide your rice and chickpeas between 4 bowls. Top with the aubergine and pour over the broth. Garnish with cilantro (coriander) and any other toppings you fancy, and enjoy!
What To Do with Leftovers
Storage: once the rice bowl is cool, place in airtight containers (including the broth) and place into the fridge for up to 3 days.
Freezing: you can totally freeze this dish. The texture may change slightly but it'll still taste delicious! Place in airtight containers (don't forget to label with the contents name and date) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: I'd recommend placing the container into the microwave (lid ajar) and heating for a few minutes until piping hot.
FAQs
No, but if you swap out the chicken stock for veggie stock, it's vegan!
For sure, frying off some sliced chicken thigh with the aubergine would be delicious. You could also bake some fillet of salmon. That would be a fab choice too.
I highly recommend buying a good quality harissa paste, not the store brand option. I love Belazu's Rose Harissa Paste, but getting an authentic North African harissa paste would be ideal.
More Recipes You Might Enjoy
If you tried this Harissa Rice Bowl with Sticky Aubergine recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Harissa Rice Bowl with Sticky Aubergine
Ingredients
- 300 g uncooked rice
- 400 g canned chickpeas drained and rinsed
For the eggplants
- 2 eggplants cut lengthways and then sliced into semi circles.
- 2 garlic cloves minced
- 1 tablespoon rose harissa
- ½ tablespoon honey
For the broth
- 1 tablespoon rose harissa paste
- 1 garlic clove minced
- ½ tablespoon honey
- 750 ml chicken broth use veggie broth for vegetarians
For garnish
- cilantro/coriander
Instructions
- Place the rice and chickpeas in a saucepan and add in the water. Season with a pinch of sea salt. Add on the lid and place on medium heat. Once the water is bubbling, reduce the heat to low (keep the lid on) and set a timer for 10 minutes. Once the 10 minute timer is done, turn off the heat and leave the rice to steam (keeping the lid on until you're ready to serve).
- Place a large frying pan on medium heat and drizzle with vegetable oil. Add in the aubergines and fry for 15 minutes, stirring occasionally to cook evenly. They should become golden and brown.
- Once golden, turn down the heat and add in the harissa, garlic, and honey. Stir to combine and coat the aubergine. Taste and season with salt and pepper. Keep the temperature low until you're ready to serve.
- In a jug or saucepan, add in the chicken stock, harissa paste, garlic, honey, and boiling water. Stir to combine. Taste and season with salt and pepper accordingly. If in a saucepan, place on medium heat to keep warm.
- Once your rice is cooked and the aubergines are sticky, divide your rice and chickpeas between 4 bowls. Top with the aubergine and pour over the broth. Garnish with cilantro (coriander) and any other toppings you fancy, and enjoy!
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