Spicy Harissa Eggplant Stew Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 3 tablespoons avocado oil, divided
  • 1 onion, diced
  • 1 serrano pepper, diced
  • 2 cloves garlic, minced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (15-ounce) can fire-roasted tomatoes
  • ¼ cup harissa
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • 1 teaspoon salt, divided
  • ¼ teaspoon cayenne pepper
  • 1 globe eggplant, chopped (about 4 cups)
  • Juice of ½ lemon
  • ½ cup chopped fresh parsley
Directions
  1. Add 1 tablespoon oil to a soup pot and place over medium-high heat.
  2. Add onion, pepper, and garlic and saute for 5 minutes.
  3. Add chickpeas, tomatoes, harissa, tomato paste, broth, ½ teaspoon salt, and cayenne. Reduce heat to medium and cook for 10 minutes.
  4. Meanwhile, add remaining 2 tablespoons oil to a frying pan over medium-high heat.
  5. Add eggplant and remaining ½ teaspoon salt. Cook for 5 minutes, stirring frequently, until browned on all sides.
  6. Transfer eggplant to the soup pot along with the lemon juice, and stir.
  7. Top stew with chopped parsley, and serve.