Aubergine, chickpea and harissa stew
Posted On January 28, 2020 By Kathryn
This Aubergine, chickpea and harissa stew recipe was one written for the Daily Mail some time ago, a project for which the focus was low calorie dishes. You will notice there is very little olive oil used to roast the aubergines – using more than what is stated below is actually not necessary. I roast the aubergines before putting them in the stew to give flavour, but also to add texture. Furthermore, this step prevents the aubergines from going soft and soggy within the stew itself. This is a wonderfully simple recipe for a healthy, substantial and flavour packed meal.
I would serve this with a nice spoon of yogurt and some crusty bread.
3 medium aubergines (around 300g each), sliced into generous chunks
1½ tbsp olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 red chilli, finely chopped (deseeded for a milder heat)
3 sprigs of thyme, leaves picked
1 tbsp harissa
½ tsp ground cinnamon
1 tsp ground ginger
1 tsp turmeric
2 × 400g cans chopped tomatoes
800ml vegetable stock
1 × 400g can chickpeas, drained
15g fresh coriander, roughly chopped, to garnish
- Preheat the oven to 240C. Coat the aubergine chunks with 1 tbsp of the oil and season with salt and pepper. Spread out evenly on a baking tray (use two if necessary) and roast for 20-25 minutes until the edges are crispy and the flesh is a deep golden brown.
- Meanwhile, place the remaining ½ tbsp of olive oil in a large saucepan and sauté the onion, garlic, chilli and thyme over a medium heat for about 7 minutes, stirring regularly, until softened. Be careful not to let the garlic burn.
- Stir in the harissa and spices and cook for another minute. Pour in the tinned tomatoes, vegetable stock and chickpeas, bring to the boil, then reduce the heat and simmer for 15 minutes.
- Stir in the roasted aubergines and simmer gently over a very low heat for 5 minutes.
- Remove from the heat and leave to cool for about 5 minutes before adding the coriander.