Moroccan-Spiced Chickpea Stew with Roasted Eggplant and Harissa
A hearty vegetarian stew featuring tender chickpeas and smoky roasted eggplant in a fragrant Moroccan spice and harissa tomato sauce. This moroccan-inspired vegan 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Fold the roasted eggplant into the stew and cook for an additional 5 minutes to meld flavors.
- 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.
Frequently asked questions
How long does Moroccan-Spiced Chickpea Stew with Roasted Eggplant and Harissa take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Moroccan-Spiced Chickpea Stew with Roasted Eggplant and Harissa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep canned chickpeas from drying out.
Can I substitute ingredients in Moroccan-Spiced Chickpea Stew with Roasted Eggplant and Harissa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Moroccan-Spiced Chickpea Stew with Roasted Eggplant and Harissa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Moroccan-Spiced Chickpea Stew with Roasted Eggplant and Harissa vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
