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Overhead shot of harissa chickpea stew in a white pot on a woven mat
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Harissa Chickpea Stew with Aubergine

This delicious vegan aubergine stew gets a kick of spice from the harissa paste and is bulked out with aubergine and a rich tomato sauce. It's healthy and so easy to make!
Course Main Course
Cuisine African
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 304kcal
Author Amy Fulwood

Ingredients

  • 2 tablespoon Olive Oil
  • 1 Onion chopped
  • 1 Aubergine chopped
  • 3 cloves Garlic crushed
  • 2 tablespoon Harissa Paste
  • 1 400g tin Chickpeas
  • Salt and Pepper
  • 1 400g tin Chopped Tomatoes
  • 250 ml Vegetable Stock
  • 1 Lemon
  • Bunch Parsley chopped
  • Bunch Dill chopped
UK Measures - US Measures

Instructions

  • Heat the oil over a medium heat and add the onion, cook for 5 minutes then add the aubergine and garlic. Fry until everything is softened. Add the harissa pasta and stir so that all the vegetables are coated then add the tomatoes and stock.
  • Bring to a simmer and cook for 20-30 minutes until the aubergine is really soft then add the chickpeas and the juice of a lemon. Stir parsley and dill through. Serve over couscous or another grain of your choice.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 304kcal | Carbohydrates: 46g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 504mg | Potassium: 855mg | Fiber: 13g | Sugar: 14g | Vitamin A: 355IU | Vitamin C: 31.4mg | Calcium: 108mg | Iron: 4.4mg