Moroccan-Spiced Eggplant and Tomato Stew
This hearty Moroccan stew combines roasted eggplant, chickpeas, and a blend of spices for a flavorful and satisfying dish.
Ingredients
Vegetables
- 1 large eggplant ((unpeeled and cut into bite-size pieces))
- 2 Tbsp olive or melted coconut oil ((if avoiding oil, omit))
- 1/2 tsp sea salt
- 1 large white or yellow onion ((thinly sliced))
- 3 cloves garlic ((minced))
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 1/4 tsp sea salt ((plus more to taste))
- 2 cans diced fire-roasted tomatoes
- 1/2 cup water ((or vegetable broth))
- 1 cup cooked chickpeas ((optional, well rinsed and drained))
- 1 Tbsp maple syrup or coconut sugar
- 2 Tbsp harissa paste ((or sub another favorite hot sauce))
- to taste Cilantro or parsley
- to serve White rice, brown rice, or quinoa
- to taste Fresh lemon
Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Add diced eggplant, drizzle with oil, and sprinkle with salt. Toss and roast for 30-35 minutes, flipping near the 20-minute mark.
- In a large pan, heat oil (or water) and sauté onions for 4-5 minutes until soft.
- Add garlic, cumin, and paprika; cook for 1 minute. Then add tomatoes and water, cover, and simmer for 4 minutes.
- Add chickpeas, maple syrup, and harissa; stir and simmer. Then mix in roasted eggplant and simmer for another 10 minutes.
- Serve over rice or grain with lemon wedges and fresh herbs.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze for 1 month.