Steps
1. Preheat the oven to 400°F (200°C).
2. Peel and cut the eggplant into cubes. Place on a baking sheet and drizzle with olive oil. Sprinkle with salt & pepper.
3. Roast in the oven for 30 minutes until soft and golden.
4. While the eggplant is roasting, heat the remaining oil in a skillet on medium heat.
5. Add the harissa paste, paprika, cumin, chili powder and turmeric. Stir and cook for 1 minute.
6. Add the chickpeas and cook for 5 minutes until heated through.
7. Take the eggplant from the oven and add to the skillet with the chickpeas.
8. Stir until everything is combined and season with salt & pepper to taste.
9. Garnish with fresh parsley and serve.