This Tunisian chickpea and roasted eggplant stew is a cozy, no-fuss dinner that comes together easily with simple ingredients. Roasting the eggplants beforehand adds a smoky touch and a soft texture that pairs nicely with the chickpeas and warm spices. It’s a healthy, plant-based dish that’s also satisfying enough to keep everyone full.
The Story Behind This Recipe
I first came across Tunisian stews when I was looking for something a little different to include on regular weeknight dinners. The mix of spices like cumin, coriander, and harissa paste intrigued me, but I wanted a dish that didn’t require much hands-on time. Roasting eggplants turned out to be a game changer here. It brings out an earthiness that really complements the simmered chickpeas.
I usually make this stew in a single pot after roasting the eggplants in the oven while prepping the sauce. The cooking smells fill the kitchen with a subtle warmth that feels just right as the weather cools down. It’s a recipe I often come back to when I want something plant-based but still hearty.
Serving this stew over some fluffy couscous or crusty bread works perfectly. I like to sprinkle a little fresh parsley or cilantro on top for brightness and sometimes a dollop of yogurt on the side to cool down the gentle spice. It’s one of those dishes that’s surprisingly flexible and easy to make your own.
One thing I’ve noticed is that this stew actually tastes better the next day after the flavors have had time to mingle. So it’s a handy choice to make ahead, then reheat when you need a comforting meal without extra effort.
Cuisine: Tunisian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1 cup vegetable broth or water
- 1 tablespoon harissa paste (adjust to taste)
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Step 1. Preheat the oven to 425°F (220°C). Toss the eggplant cubes with 1 tablespoon olive oil and a pinch of salt. Spread them on a baking sheet in a single layer.
- Step 2. Roast the eggplants for 25 minutes, turning halfway through, until golden and tender.
- Step 3. Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until softened.
- Step 4. Add the garlic, cumin, coriander, smoked paprika, and cayenne pepper if using. Cook for another minute until fragrant.
- Step 5. Stir in the diced tomatoes, vegetable broth, and harissa paste. Bring the mixture to a simmer.
- Step 6. Add the roasted eggplant and chickpeas to the pot. Stir to combine. Simmer gently for 10-15 minutes, allowing flavors to meld. Season with salt and pepper to taste.
- Step 7. Serve warm, garnished with chopped parsley or cilantro.
Tips for Success
- Roasting the eggplant before adding it to the stew brings out the best flavor and texture.
- Adjust the amount of harissa paste according to how much spice you prefer.
- If you don’t have harissa, you can substitute with a mix of chili flakes and smoked paprika.
- Make extra and refrigerate leftovers; the flavors deepen after a day or two.
- Try serving this stew over couscous, rice, or with warm pita bread for a filling meal.
Variations & Substitutions
- Add diced potatoes or carrots along with the eggplant for a heartier stew.
- Stir in a handful of chopped spinach or kale near the end of cooking for some greens.
- Top with a drizzle of plain yogurt or a sprinkle of crumbled feta for a creamy contrast.
- Use canned white beans or lentils instead of chickpeas if preferred.
- For a smoky twist, roast a small chili pepper with the eggplant and add it to the stew.