Vegan Eggplant and Chickpea Stew

Nutrition Notes

Ingredients

• 2-3 tbsp olive oil
• 1 eggplant (chopped)
• 1 tsp salt (or to taste)
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 1 red bell pepper (diced)
• 2 tsp Ras El Hanout
• 1 tsp cumin
• pinch of cinnamon
• 1 tbsp tomato paste
• 1-2 tsp Harissa Paste (or to taste (or sub ajvar for a less spicy version))
• 14 oz chopped tomatoes (1 can)
• 1 cup vegetable broth
• 1 tbsp maple syrup (or coconut sugar)
• 8 1/2 oz chickpeas (1x14 oz can drained)
• ½ bunch parsley (chopped (+ more to garnish))
• juice of ½ lemon (or more to taste)
• pepper (to taste)
• sesame
• pomegranate seeds
• mint

Preparation

1. 1

   Step 1

   Heat 1-2 tablespoons of oil in a pan. Add the eggplant, sprinkle with salt and cook for 5-6 minutes, stirring occasionally, until slightly golden. Add a splash of water and stir until it has almost evaporated. Then cover the pan and set aside.

2. 2

   Step 2

   In another pan, heat the rest of the oil and sauté the onion for 2-3 minutes until translucent. Add the garlic and cook for another 30 seconds. Then add the red bell pepper and cook for 2-3 minutes until it begins to soften.

3. 3

   Step 3

   Add Ras El Hanout, cumin, cinnamon, tomato paste and harissa paste and cook for a minute while stirring, until fragrant. Then add the eggplant back to the pan, and stir to combine. Add the tomatoes, veggie broth and maple syrup. Cover the pan with a lid and cook for 20 minutes.

4. 4

   Step 4

   Add chickpeas, parsley, lemon juice, and pepper to taste and simmer for another 5 minutes or until the eggplant is really soft.

5. 5

   Step 5

   In the meantime, cover the couscous with boiling water and set aside until is has absorbed all of the water.

6. 6

   Step 6

   Serve your chickpea stew over couscous and garnish with sesame, parsley, pomegranate seeds and mint or other desired toppings. Enjoy!

7. Bon appetit!