Harissa-Smoked Eggplant and Chickpea Stew

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smoky, spicy North African stew combining tender eggplant, chickpeas, and harissa for a bold flavor profile. This Moroccan-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs eggplant, chickpeas, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Moroccan cuisine 250 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 medium eggplant
200g chickpeas
4 tomatoes
2 tbsp harissa paste
3 tbsp olive oil
1 onion
2 cloves garlic
1 tsp cumin

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 200°C. Dice eggplant into 1-inch cubes and toss with 1 tbsp olive oil. Spread on a baking sheet and roast for 25-30 minutes until charred and tender. Set aside.
Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add chopped onion and garlic, sauté for 3 minutes until softened. Add diced tomatoes, harissa paste, cumin, and 1 cup water. Simmer for 10 minutes until tomatoes break down.
Step 3: Stir in chickpeas and roasted eggplant. Cook for 10-12 minutes until flavors meld. Adjust seasoning with salt and pepper. Serve with crusty bread.