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Eggplant and chickpea stew

Eggplant and chickpea stew

Total Time
1 hr 5 min
20 min
45 min



1 medium, cut into 2cm cubes

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Red capsicum

2 medium, or any other colour, cut into 3cm pieces


2 clove(s), crushed

Ground cumin

2 tsp

Dried mint

2 tsp

Smoked paprika

1 tsp

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Canned diced tomatoes

1 400g can, (1 x 400g can)

Vegetable stock cube

1 individual, to make 1½ cups (375ml) gluten-free stock

Tomato paste

2 tbs

Harissa paste

2 tsp

Fresh flat-leaf parsley

2 tbs, leaves, chopped


1 medium, cut into wedges


  1. Preheat oven to 220°C. Line a large baking tray with foil.
  2. Toss eggplant with 2 teaspoons of oil in a large bowl and season with salt. Spread eggplant in a single layer on baking tray. Bake, turning once or twice for 20-25 minutes or until lightly browned and tender.
  3. Meanwhile, in a medium flameproof, ovenproof casserole dish, heat remaining oil over medium-high heat. Add onion and capsicums, cover and cook, stirring occasionally, for 8 minutes or until onions are golden brown. Add garlic, cumin, mint, paprika, and season with salt and pepper. Cook,stirring frequently for 1 minute or until fragrant.
  4. Stir in eggplant, chickpeas, tomatoes, stock, tomato paste, harissa, and season with salt, scraping up browned bits from bottom of pan. Bring to the boil over high heat. Simmer for 10 minutes or until flavours blend. Divide among bowls and sprinkle with parsley. Serve with lemon wedges.


TIP: For a version of shakshuka for breakfast, place leftovers into small ovenproof dishes. Crack an egg (not vegan) or two on top, and bake in a moderate oven until the eggs just set.