Tunisian Eggplant and Chickpea Stew

When the day calls for something with big flavor, but you don’t have time for hours of simmering, turn to this rich and flavorful stew that offers complex flavors, yet not overly spicy. The assertive ingredient is harissa, and when combined with smoked paprika, cumin, and fire-roasted tomatoes, you have an earthy and satisfying dish but with an edgy kick. I think this truly is one of my favorite dishes ever!

This is a 2 dish process, while the eggplant is roasting you’ll prepare the stew.

EGGPLANT

Ingredients

1 medium eggplant, halved lengthwise

1 Tbsp tamari, liquid aminos or soy sauce

2 tsp harissa paste - I use Mina brand in mild

1 tsp liquid sweetener such as maple syrup or agave

Fine sea salt

Instructions

1. Preheat oven to 400 degrees F. Use a sharp knife to score the flesh of eggplant in a crisscross across the halved, cut side, cutting 1/8” to 1/4” deep. Place each half on parchment paper or silicone mat lined baking sheet and sprinkle each half with fine sea salt. Roast, scored side down, until tender, about 25 minutes.

2. In a small bowl combine tamari, harissa and liquid sweetener, whisk together.

3. Once the eggplant is tender, remove from the oven and increase the oven temperature to 450 degrees F. Turn the eggplant over and brush the scored side with tamari mixture, letting it seep into the scores. Place eggplant back in the oven, and roast until the glaze is golden and bubbling. About 12 - 15 minutes.

STEW

Ingredients

1 small yellow onion, thinly sliced

2 garlic cloves, minced

1 1/2 tsp ground cumin

1 1/2 tsp smoked paprika

1 Tbsp harissa paste

1 - 14.5 oz can diced fire-roasted tomatoes

1/4 cup water or vegetable stock

1 - 15 oz can chickpeas, drained and rinsed

Instructions

1. Heat a medium skillet over medium heat. Once hot, add the onions and saute for 6-10 minutes, adding a tablespoon of water at a time as needed to prevent sticking, stirring frequently. Saute until the onions are soft and slightly caramelized.

2. Add garlic, cumin, and smoked paprika, stir to coat and cook for 1 more minute.

3. Add fire-roasted tomatoes and their juices, and add the water or vegetable stock. Bring to a simmer, cover and cook for 5 minutes to allow the flavors to meld.

4. Remover cover and add the chickpeas and harissa paste, stir to coat. Cover and simmer over medium-low heat for another 10 to 15 minutes to allow the flavors to deepen.

5. Remove eggplant from the oven and serve over the chickpea stew. You can serve it as is, or with rice, couscous or quinoa. Additional harissa paste can be served as a garnish.

6. Store leftovers in the refrigerator for up to 5 days.

Serves 2

Note

• To Make Ahead. Prepare the Harissa sauce for the eggplant 1 day ahead and refrigerate. You can also prepare the chickpea stew 1 day ahead and refrigerate. All you will have to do the day you plan to serve it is roast the eggplant and top with the sauce, as well as reheat the chickpea stew before serving.