Oven-Roasted Chickpea and Eggplant Stew with Harissa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Mediterranean-inspired stew featuring oven-roasted chickpeas and eggplant with smoky harissa and rich tomato sauce. This mediterranean-inspired vegan (vegetarian) ready in about 55 minutes pairs large, cut into 1-inch cubes eggplant, olive oil, harissa paste 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 large eggplant cut into 1-inch cubes and 1 can (15 oz) drained chickpeas with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 25 minutes, stirring halfway through, until golden and tender.
  2. Step 2: While roasting, heat a medium pot over medium heat and add 1 tbsp olive oil. Sauté 3 minced garlic cloves for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 2 tbsp harissa paste, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute to release aromas.
  4. Step 4: Pour in 1 can (14 oz) crushed tomatoes, bring to a simmer, and cook uncovered for 10 minutes until the sauce thickens slightly.
  5. Step 5: Add the roasted eggplant and chickpeas to the pot, stir gently to combine, and cook for an additional 5 minutes to meld flavors.
  6. Step 6: Remove from heat and stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley. Serve warm with crusty bread or over couscous.

Frequently asked questions

How long does Oven-Roasted Chickpea and Eggplant Stew with 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 Oven-Roasted Chickpea and Eggplant Stew with 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 olive oil from drying out.

Can I substitute ingredients in Oven-Roasted Chickpea and Eggplant Stew with 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 Oven-Roasted Chickpea and Eggplant Stew with 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 Oven-Roasted Chickpea and Eggplant Stew with Harissa vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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