Moroccan-Spiced Chickpea Stew with Roasted Eggplant and Harissa

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A hearty vegetarian stew featuring tender chickpeas and smoky roasted eggplant in a fragrant Moroccan spice and harissa tomato sauce. This Moroccan-inspired vegan recipe, ready in about 55 minutes, pairs canned chickpeas, eggplant, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 cups, drained and rinsed canned chickpeas
• 1 medium (about 1 lb), diced into 1-inch cubes eggplant
• 4 tbsp divided olive oil
• 1 large, chopped yellow onion
• 3 minced garlic cloves
• 1 (14 oz) can canned diced tomatoes
• 1 1/2 cups vegetable broth
• 1 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced eggplant cubes with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until soft and golden, stirring halfway through.
2. Step 2: While eggplant roasts, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1/4 tsp ground cinnamon to the pot. Cook for 1 minute until fragrant.
4. Step 4: Stir in 1 (14 oz) can diced tomatoes, 1 1/2 cups vegetable broth, 1 tbsp harissa paste, 2 cups drained chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 10 minutes.
5. Step 5: Fold the roasted eggplant into the stew and cook for an additional 5 minutes to meld flavors.
6. Step 6: Remove from heat, stir in 1 tbsp lemon juice and 1/4 cup chopped fresh cilantro. Serve warm with crusty bread or couscous.