This Harissa-Spiced Chickpea and Roasted Eggplant Stew is a delightful journey through vibrant flavors and comforting textures. The combination of hearty chickpeas and tender roasted eggplant creates a dish that is not only filling but also bursting with warmth and spice. Perfect for cozy nights or a fresh lunch, this stew is sure to please even the pickiest eaters.
The secret to this stew lies in the harissa, a North African chili paste that brings a wonderful earthiness and depth to the dish. Combined with fragrant garlic, aromatic spices, and a hint of sweetness from tomatoes, every spoonful offers a balanced taste experience that is both savory and slightly spicy.
Whether you’re a seasoned cook or a beginner, this stew is an easy way to elevate your weeknight dinners. It’s versatile too; you can serve it over rice, with crusty bread, or even on its own as a hearty dish.
A Flavorful Harissa Chickpea and Roasted Eggplant Stew
This stew is a rich and satisfying combination of roasted eggplant, chickpeas, and a blend of spices that harmoniously come together in a comforting sauce. It’s a nutritious dish that provides a burst of flavor and warmth in every bite.
Ingredients
- 2 medium eggplants, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Toss the diced eggplant with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes, or until golden and tender.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s translucent.
- Stir in the minced garlic, harissa paste, cumin, and smoked paprika. Cook for an additional 1-2 minutes until fragrant.
- Add the diced tomatoes, chickpeas, roasted eggplant, and vegetable broth to the pot. Bring to a boil, then lower the heat and let it simmer for about 20 minutes.
- Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro or parsley.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 12g
- Carbohydrates: 45g
