Middle Eastern eggplant and chickpea stew
1 hr 5 min
This fragrant stew is packed with flavour, texture, and colour from an assortment of classic Middle Eastern vegetables, herbs, seasoning, and other ingredients. Do you love spice? The recipe calls for a hint of fiery, smoky harissa, a traditional Middle Eastern condiment made with a blend of hot chiles, but you can also serve more harissa on the side if you like: Just thin some of the paste with a bit of water or lemon juice and pass it around. When buying eggplant, look for ones that have tight, unblemished skin; feels heavy for its size; and that doesn’t have any soft spots.
1 medium, (1 1/4-pound), trimmed and cut into 3/4-inch cubes
1 large, diced
Uncooked bell pepper(s)
2 item(s), small, (any colour), cut into 1-inch pieces
2 clove(s), large, minced
Fresh mint leaves
2 tsp(s), dried
1 tsp(s), smoked mild
Canned drained chickpeas
15 oz, rinsed
Canned diced tomatoes
Canned tomato paste
2 tbsp(s), chopped
½ item(s), cut into wedges
- Preheat oven to 425°F. Line large rimmed baking sheet with foil.
- Toss eggplant with 2 teaspoons oil and 1/4 teaspoon salt in large bowl; spread in even layer on prepared baking sheet. Roast, stirring once or twice, until lightly browned and tender, 20–25 minutes.
- Meanwhile, in medium Dutch oven, heat remaining 2 teaspoons oil over medium-high heat. Add onion and bell peppers; cover and cook, stirring occasionally, until onions are golden brown, about 8 minutes. Add garlic, cumin, mint, paprika, and black pepper; cook, stirring frequently, until fragrant, about 1 minute.
- Stir in eggplant, chickpeas, tomatoes, broth, tomato paste, harissa, and remaining 1/2 teaspoon salt, scraping up browned bits from bottom of pan. Bring to boil over high heat. Lower heat and simmer until flavors blend, about 10 minutes. Ladle evenly into 4 bowls and top with parsley. Serve with lemon wedges.
- Serving size: 1 3/4 cups