Layered Eggplant and Chickpea Stew with Harissa

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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 warming North African-inspired stew combining tender eggplant and chickpeas with smoky harissa for a spicy, hearty meal. This Middle Eastern-inspired vegan recipe (gluten free), ready in about 55 minutes, pairs eggplant, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 40 min Serves 4 Middle Eastern cuisine 280 cal/serving

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Ingredients

1 large (about 1 lb) eggplant
1 can (15 oz), drained and rinsed canned chickpeas
3 tbsp olive oil
1 medium, diced onion
3 cloves, minced garlic cloves
2 tbsp harissa paste
1 can (14 oz) canned diced tomatoes
1 tsp ground cumin
1 tsp smoked paprika
1 cup vegetable broth
1/4 cup chopped fresh cilantro
to taste salt
to taste black pepper

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Instructions

Step 1: Preheat oven to 400°F. Cut 1 large eggplant into 1/2-inch thick rounds, brush both sides with 2 tbsp olive oil, and roast on a baking sheet for 20 minutes until golden and tender.
Step 2: While eggplant roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
Step 3: Stir in 2 tbsp harissa paste, 1 tsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute until spices bloom.
Step 4: Add 1 can (14 oz) diced tomatoes, 1 cup vegetable broth, and 1 can (15 oz) drained chickpeas. Simmer uncovered for 15 minutes until sauce thickens.
Step 5: Layer the roasted eggplant slices into the pot with chickpea stew, gently folding to combine. Cook for an additional 5 minutes to meld flavors.
Step 6: Season with salt and black pepper to taste. Garnish with 1/4 cup chopped fresh cilantro before serving.