Moroccan Chickpea Stew with Charred Eggplant and Tomatoes

Name: Moroccan Chickpea Stew with Charred Eggplant and Tomatoes
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Ingredients: 6 small globe eggplants (each measuring about 8” long by 4” wide at the base); 4 medium red bell peppers; ¼ cup extra virgin olive oil; 2 cups yellow onions (chopped); 6 minced garlic cloves; 1 tsp cumin; 1 tsp sweet Hungarian paprika; 1 Tbsp ras el hanout; 1 Tbsp harissa (or make your own!); ¼ cup red wine; 4 cups water or vegetable broth; 6 medium tomatoes or 3 large tomatoes (chopped); 2 Tbsp sherry vinegar; 2 tsp sugar; 2 ½ tsp Kosher salt; 2 ½ tsp lemon juice; 3 Tbsp mint; 3 ½ cups cooked chickpeas; Balsamic vinegar (optional)

November 3, 2013 32 Comments

Hearty Moroccan chickpea stew with charred eggplant and roasted tomatoes.

My love affair with Middle Eastern food began over twenty years ago when I lived in Boston’s South End. The gentrification wave, spreading out from the Back Bay, hadn’t made it to my street yet. When I bought my unit, my realtor had congratulated me on buying a flat in the first building renovated in the area. “Getting in early before the boom is a great investment”, he promised. But there were metal bars on my windows, and they weren’t for decoration.

One of my closest friend’s at the time was Lebanese and wanted to introduce me to the bevy of Lebanese restaurants at the end of my block. So one summer afternoon, we walked down my seedy (but soon to become hip) street into the first one. It was very narrow, with a handful of Formica tables and plastic chairs with metal legs scattered across a worn wooden floor, and a long way from the safe, predictably menus of Faneuil Hall. I started having second thoughts. An elderly woman with her hair pulled back into a tight bun, who may also have been the owner, and maybe the cook greeted us in broken English. She handed me a menu filled with a cacophony of foods I’d never heard of. Melissa ordered for both of us.

“What exactly did you order?” I kept asking afterwards.

“You’ll love it. I know you will.” she reassured.

My anxiety rose. She was going to a lot of trouble. What if I hated it? I tried to concentrate on our conversation, probably something about work since that filled both of our lives at the time, but kept weighing escape tactics I could employ. Could I suddenly be taken ill? Where’s appendicitis or the flu when you really need it?

A variety of mezze (small dishes) soon arrived, and after the first tentative nibble on a minuscule piece of tabbouleh, I was in love. After that, that little neighborhood place became my favorite restaurant. I realized I really did like eggplant. I tasted hummus for the first time and was happy to make that my meal with some warm pita bread.

My love for Middle Eastern food grew over the years, and spread up to Turkey and down to Morocco. Someday I’ll visit all those countries, but for now, I’m happy to visit them through their food.

vegan Middle Eastern stew with charred eggplant and chickpeas

Print Recipe

5 from 2 votes