Spicy Chickpea Eggplant Stew (Print Version)
# Ingredients:
→ Spices
01 -
2 teaspoons harissa seasoning (dry blend, not packed in oil)
02 -
1 teaspoon smoked paprika
03 -
0.5 teaspoon ground cumin
04 -
0.5 teaspoon ground coriander
05 -
0.25 teaspoon ground black pepper
→ Produce
06 -
2 small white onions, quartered and sliced
07 -
1 medium eggplant, quartered and cut into bite-size pieces
08 -
8 cloves garlic, pressed through garlic press
09 -
0.33 cup fresh orange juice (juice of 1 medium-large orange)
10 -
0.25 cup fresh cilantro leaves, chopped
11 -
2 tablespoons fresh parsley, chopped
12 -
1 tablespoon fresh mint leaves, chopped
→ Pantry Staples
13 -
Olive oil, plus extra for finishing
14 -
Salt, to taste
→ Canned Goods
15 -
1 can (790 grams) organic whole tomatoes with juices, roughly chopped
16 -
2 cans (425 grams each) organic chickpeas, drained and rinsed
→ Liquids
17 -
1 cup (240 ml) vegetable stock or broth
# Instructions:
01 -
Gather and prepare all ingredients, measuring and chopping as listed for seamless workflow.
02 -
Combine harissa, smoked paprika, ground cumin, ground coriander, and black pepper in a small bowl and set aside.
03 -
Heat 60 ml olive oil in a large pot or Dutch oven over medium-high heat. Add onions and eggplant with a generous pinch of salt. Cook, stirring, for 5–6 minutes until slightly softened.
04 -
Add pressed garlic and prepared spice blend to the pot. Stir and cook for 2 minutes until aromatic.
05 -
Pour in orange juice, add chopped tomatoes with juices, vegetable stock, and chickpeas. Mix to combine. Drizzle in additional olive oil for enhanced texture.
06 -
Bring mixture to a boil, reduce heat, and gently simmer uncovered for 60 minutes. Stir occasionally, taking care not to break up the eggplant.
07 -
Remove from heat and fold in chopped cilantro, parsley, and mint. Drizzle with more olive oil, and adjust seasoning with salt and black pepper.
08 -
Serve hot over rice, couscous, quinoa, or accompany with flatbread such as pita, lavash, or naan.
# Notes:
01 -
For deeper flavor, let the stew rest for 10 minutes before serving to allow spices to meld.