Eggplant Chickpea Harissa Stew

Step by step

Method

1. 01

   Heat olive oil in a large pot over medium heat.

2. 02

   Add diced onion and minced garlic, sautéing for 5 minutes until soft and fragrant.

3. 03

   Stir in chili powder, paprika, ground cumin, and ground coriander seed, cooking for 1 minute until fragrant.

4. 04

   Add cubed eggplant and cook for 5 minutes, stirring occasionally to coat in spices.

5. 05

   Add diced tomatoes, chickpeas, and vegetable broth to the pot, bringing the mixture to a simmer.

6. 06

   Reduce heat to low, cover, and cook for 20 to 25 minutes until the eggplant is tender and the stew has thickened.

7. 07

   Season with salt, black pepper, and fresh lemon juice.

8. 08

   Garnish with chopped cilantro before serving warm.