Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Middle Eastern eggplant and chickpea stew by WW

Middle Eastern eggplant and chickpea stew

2
Points® value
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Moderate
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.

Ingredients

Eggplant

1 medium, (1 1/4-pound), trimmed and cut into 3/4-inch cubes

Olive oil

4 tsp(s)

Table salt

¾ tsp(s)

Onion

1 large, diced

Bell pepper

2 item(s), medium, (any colour), cut into 1-inch pieces

Garlic

2 clove(s), large, minced

Ground cumin

2 tsp(s)

Fresh mint leaves

2 tsp(s), dried

Paprika

1 tsp(s), smoked mild

Black pepper

¼ tsp(s)

Canned drained chickpeas

15 oz, rinsed

Canned diced tomatoes

14½ oz

Vegetable broth

1½ cup(s)

Canned tomato paste

2 tbsp(s)

Harissa paste

2 tsp(s)

Fresh parsley

2 tbsp(s), chopped

Lemon

½ wedge(s), cut into wedges

Instructions

  1. Preheat oven to 425°F. Line large rimmed baking sheet with foil.
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 1 3/4 cups

People Also Like

People Also Like