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Chickpea and Eggplant Stew with Harissa Recipe
Annie Graves

Chickpea and Eggplant Stew with Harissa

Enjoy this Chickpea and Eggplant Stew with Harissa! A spicy, hearty, and healthy stew packed with tender eggplant, chickpeas, and bold harissa flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Cuisine: African
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stew
  • 1 large eggplant diced
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 red bell pepper chopped
  • 1 14 oz can diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp harissa paste adjust for spice level
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp cinnamon
  • 2 cups vegetable broth or water
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or cilantro chopped (for garnish)
  • Lemon wedges for serving
Optional Add-Ins
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup raisins or dried apricots for a hint of sweetness
  • 1/2 tsp chili flakes for extra heat
Substitutions
  • Gluten-Free: This recipe is naturally gluten-free.
  • Low-Carb: Serve over cauliflower rice instead of couscous or grains.

Method
 

Prepare the Eggplant
  1. Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced eggplant and a pinch of salt.
  3. Cook for 5-7 minutes, stirring occasionally, until the eggplant softens and begins to brown.
  4. Remove the eggplant from the pot and set aside.
Sauté the Vegetables
  1. In the same pot, add the remaining 1 tbsp of olive oil.
  2. Add the chopped onion and red bell pepper and sauté for 5 minutes, until the onion is soft and translucent.
  3. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the Spices and Harissa
  1. Stir in the harissa paste, cumin, smoked paprika, coriander, and cinnamon.
  2. Cook for 1-2 minutes to toast the spices and let the harissa infuse the vegetables.
Simmer the Stew
  1. Add the tomato paste, diced tomatoes, chickpeas, and vegetable broth.
  2. Return the cooked eggplant to the pot.
  3. Stir everything to combine and bring the stew to a simmer.
  4. Reduce the heat to low, cover, and cook for 20-25 minutes, allowing the flavors to meld and the eggplant to become tender.
Season and Serve
  1. Taste the stew and adjust seasoning with salt, pepper, and more harissa if needed.
  2. For a sweeter balance, stir in raisins or dried apricots, if using.
  3. Serve the stew in bowls, garnished with fresh parsley or cilantro, and with lemon wedges on the side for a bright, citrusy finish.

Notes

Nutritional Information (Per Serving - 1 bowl):

  • Calories: 300-350
  • Carbohydrates: 45g
  • Protein: 8g
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Sodium: 550mg
  • Fiber: 10g
  • Sugar: 10g
 

Notes/Advice:

  • Additions/Subtractions:
    • Adjust the amount of harissa based on your heat preference—start with 1 tbsp and add more for extra spice.
    • For a creamier stew, stir in a spoonful of tahini or coconut cream before serving.
    • If you prefer a thicker stew, let it simmer uncovered for the last 10 minutes to reduce the liquid.